Sushi bake tostadas

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Make the marinated salmon: In a medium bowl, stir together the salmon, mayo, lime juice, sesame oil, soy sauce, garlic powder, and chili powder. Cover and refrigerate until ready to use.

Step 3

Make the tostada bases: Working with 1 rice paper sheet at a time, dip 1 side of each rice paper sheet into a bowl of water to dampen. Press 1 nori sheet onto the damp side to adhere. Cut the nori around the rice paper sheet into a 5-inch round.

Step 4

In a medium bowl, whisk together the ice water, flour, cornstarch, and baking powder until just combined. The batter should be slightly runny.

Step 5

Pour oil to a depth of ½ inch into a deep skillet. Heat oil over medium heat to 350°F (180°C). Dip the rice paper side of the nori in the flour mixture, then fry in the hot oil for about 1 minute per side, or until crisp. Drain on paper towels.

Step 6

Make the rice: In a separate bowl, stir together the sushi rice, vinegar, sugar, and salt until evenly seasoned.

Step 7

Using a spatula, spread the seasoned rice evenly in an 8-inch square ceramic or glass baking dish. Top with the marinated salmon mixture. Bake in the preheated oven for about 15 minutes, or until the salmon is cooked.

Step 8

Scoop spoonfuls of the cooked salmon mixture onto the tostada bases. Garnish with optional toppings as desired.