Description
These light and tasty salmon tostadas are ready in under 30 minutes, always a hit and perfect for a hot summer day.
Ingredients
Units
Scale
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)
Instructions
For the salmon:
- Using a clean cutting board and clean (and sharp) knife, chop the salmon into small cubes.
- 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.
- Cover and keep in the fridge until the tostadas are ready.
For the tostadas:
- Preheat the oven to 400ºF.
- Place the tortilla on a cutting board. Using a small circular object (like a small bowl), cut out three circles from the tortillas.
- 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.
- Place in the oven and bake for nine to ten minutes, flipping halfway through, until crispy and slightly puffed up.
To assemble:
- Place the tostada on a plate and top with avocado, salmon, radish, furikake, extra sesame seeds and serrano (if using). Enjoy!
