Sushi Baked Tostadas

For the Marinated Salmon:

• 1 pound boneless, skinless salmon, cut into 1/4-inch cubes
• 2 tablespoons Kewpie mayonnaise
• Juice of 1 fresh lime (about 2 tablespoons)
• 1 teaspoon sesame oil
• 1/2 tablespoon soy sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder

For the Crispy Tostada Bases:

• 6 rice paper sheets
• 6 nori sheets
• 3/4 cup ice water
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• Pinch of baking powder
• Neutral oil, for frying (about 1/2 inch depth in skillet)

For the Sushi Rice:

• 1.5 cups cooked and cooled sushi rice
• 1 tablespoon rice vinegar
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon kosher salt

Optional Toppings:

• Spicy mayo
• Sliced green onion
• Sliced avocado
• Sesame seeds (white and/or black)
• Furikake seasoning

Instructions

1. Marinate the Salmon
   In a medium bowl, combine the salmon cubes, Kewpie mayonnaise, lime juice, sesame oil, soy sauce, garlic powder, and chili powder. Stir gently until the salmon is evenly coated in the marinade. Cover with plastic wrap and refrigerate until ready to use (can be made up to 4 hours ahead).
2. Make the Tostada Bases
   Working with 1 rice paper sheet at a time, dip just one side of each rice paper sheet into a small bowl of water to dampen it slightly. The paper should be pliable but not falling apart. Press 1 nori sheet onto the dampened side of the rice paper, pressing gently so it adheres. Using scissors or a knife, trim the nori around the edges to match the rice paper shape, creating a 5-inch round disc. Set aside on a plate.
3. Make the Frying Batter
   In a medium bowl, whisk together the ice water, all-purpose flour, cornstarch, and baking powder until just combined. The batter should be slightly runny and pourable, with no lumps. Don't overmix or it will become tough.
4. Heat the Oil
   Pour neutral oil to a depth of about 1/2 inch into a deep skillet or shallow frying pan. Heat over medium heat to 350°F (180°C) using a thermometer to ensure the correct temperature.
5. Fry the Tostada Bases
   Working in batches to avoid crowding, dip the rice paper side (the side without the nori) of each disc into the flour batter, coating evenly. Carefully place into the hot oil. Fry for about 1 minute per side until crispy and golden brown. Use tongs to flip gently. Remove with a slotted spoon and drain on paper towels. The tostadas will continue to crisp up as they cool.
6. Season the Sushi Rice
   In a separate bowl, combine the cooked and cooled sushi rice, rice vinegar, sugar, and kosher salt. Stir gently with a spatula until the vinegar, sugar, and salt are evenly distributed throughout the rice. The rice should taste slightly tangy and sweet.
7. Bake the Salmon
   Preheat your oven to 400°F (200°C). Using a spatula, spread the seasoned sushi rice evenly in an 8-inch square ceramic or glass baking dish, creating a thin, even layer. Top the rice with the marinated salmon mixture, spreading it out evenly. Place the baking dish in the preheated oven and bake for about 15 minutes until the salmon is cooked through and opaque (it should flake slightly when stirred).
8. Assemble the Tostadas
   Remove the salmon mixture from the oven and let cool slightly for 1-2 minutes. Using a spoon or small spatula, scoop generous spoonfuls of the warm salmon mixture onto each crispy tostada base. You should get about 1-2 spoonfuls per tostada.
9. Top and Serve
   Garnish each sushi baked tostada with your favorite optional toppings: a drizzle of spicy mayo, sliced green onion, creamy avocado slices, a sprinkle of sesame seeds, and a pinch of furikake for that authentic sushi flavor and pop of color. Serve immediately while the tostadas are still crispy!