Salmon Tostadas

For the salmon:

• 1 lb sushi grade salmon, skin removed
• 1 1/2 tbsp Japanese mayonnaise
• 1 1/2 tsps sriracha
• 2 chives, chopped fine
• 1 tsp low sodium tamari (or low sodium soy sauce)
• 1/2 tsp sesame oil

For the tostada:

• 4 extra large tortillas (corn or flour)
• avocado oil spray

For the toppings:

• avocado, sliced
• 1/2 radish (daikon, watermelon, or regular), sliced very thin on a mandolin
• furikake
• sesame seeds
• serrano, sliced thin (optional)

For the salmon:

1. Using a clean cutting board and clean (and sharp) knife, chop the salmon into small cubes.
2. In a medium sized bowl, combine the mayo and sriracha and mix well. Add the salmon to the bowl along with the chives, tamari and sesame oil.
3. Cover and keep in the fridge until the tostadas are ready.

For the tostadas:

1. Preheat the oven to 400ºF.
2. Place the tortilla on a cutting board. Using a small circular object (like a small bowl), cut out three circles from the tortillas.
3. Transfer the small tortillas to a large baking sheet and spray lightly with avocado oil on both sides. If you don't have oil spray, just brush with oil.
4. Place in the oven and bake for nine to ten minutes, flipping halfway through, until crispy and slightly puffed up.

To assemble:

1. Place the tostada on a plate and top with avocado, salmon, radish, furikake, extra sesame seeds and serrano (if using). Enjoy!