Sesame-salmon nori taco

Think of it like a poké hand roll.

“This raw salmon ‘taco’ tastes like a hand-held poké bowl,” says Julia Heffelfinger, a Denver-based recipe developer. She recommends asking your fishmonger for the freshest salmon that can be eaten raw—ideally sushi-grade. Toss the elements together right before serving. Furikake is a dry Japanese rice seasoning commonly made with seaweed, sesame seeds, dried fish, sugar, and salt. You can find it at specialty markets and online.

Prep Time: 5 minutes, plus time for cooking the rice
Serves 4

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Photography by Robert Bredvad. Food styling bySuzanne Lenzer.


2 tablespoons low-sodium tamari
1 teaspoon rice vinegar
1 teaspoon sesame oil
1 pound raw sushi-grade salmon, skin removed and fish cut into ½-inch cubes
Kosher salt
Furikake, for sprinkling
Five 8-by-8-inch sheets nori, cut into quarters (sold at specialty stores and online)
Steamed brown rice, for serving
Thinly sliced scallions and broccoli sprouts or pea shoots, for garnish
Sesame-Miso Sauce, for serving


In a medium bowl, combine the tamari, rice vinegar, and sesame oil. Add the salmon, season with salt, and gently toss to coat. Transfer to a serving bowl and sprinkle with furikake. Serve immediately.

Let guests assemble their own tacos, layering the nori with rice and salmon and garnishing with sprouts, scallions, and more furikake. Eat immediately, passing sesame-miso sauce at the table for drizzling or dipping.