Empty My Fridge
Sushi Bake Tostadas
Ingredients
- Salmon · boneless skinless1 lb
- Mayonnaise2 tbsp
- Lime
- Sesame oil1 tsp
- Soy sauce½ tbsp
- Garlic powder¼ tsp
- Chili powder¼ tsp
- Rice · cooked6 + 1 ½ cups
- Nori seaweed6
- Flour½ cups
- Cornstarch¼ cups
- Baking powder
- Vegetable oil · for frying
- Rice wine vinegar1 tbsp
- Sugar½ tbsp
- Salt½ tsp
- Spicy mayonnaise
- Scallion · sliced
- Avocado · sliced
- Sesame seed
- Furikake
Instructions
- Preheat the oven to 400°F (200°C).
- Marinate the salmon: stir the salmon with the mayo, lime juice, sesame oil, soy sauce, garlic powder and chili powder. Cover and refrigerate until needed.
- Dampen one side of each rice paper sheet with water, press a nori sheet onto it, then cut the nori around the sheet into a 5-inch round.
- Whisk the ice water, flour, cornstarch and baking powder until just combined; the batter should be slightly runny.
- Heat oil ½ inch deep in a deep skillet over medium heat to 350°F (180°C). Dip the rice paper side of each nori round in the batter, then fry about 1 minute per side, or until crisp. Drain on paper towels.
- Season the sushi rice with the rice vinegar, sugar and salt, stirring until evenly seasoned.
- Spread the seasoned rice evenly in an 8-inch square ceramic or glass baking dish and top with the marinated salmon. Bake about 15 minutes, until the salmon is cooked.
- Spoon the cooked salmon mixture onto the fried tostada bases.
Summarized from Tasty's video. Watch it for the details.
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