Crispy Seaweed Tacos

Ingredients:

• 60 g smoked salmon, cut into 4 equal pieces
• 1 teaspoon lemon juice
• Half a small avocado
• A large pinch of shichimi-togarashi (7-flavor chili pepper) seasoning
• 4 sheets of seaweed chips
• 1 teaspoon lightly salted soy sauce
• 1 sesame rice cracker, broken into large pieces
• 1 green onion, thinly sliced

Preparation:

1. In a small bowl, mash the avocado with lemon juice and shichi-togarashi (the pepper mixture can be replaced with ground cayenne pepper) until a coarse paste is obtained.
2. Place one piece of salmon on each seaweed sheet. Spread the avocado purée evenly on top. Then drizzle each serving with soy sauce, sprinkle with crushed rice crackers and green onions. Fold in half and eat.