SUSHI TACOS WITH MANGO-AVOCADO SALSA

3 tbsp lower sodium soy sauce
2 tbsp rice vinegar
1 tbsp wasabi paste
1 tbsp minced fresh ginger
2 tsp sesame oil
1 lb skinless salmon, cut into 1/2 inch pieces
1 cup black rice
1 avocado, cubed
1 cup cubed mango
2 scallions, sliced
1 tsp lime zest of 1/2 lime
2 corn tortillas
2 tbsp sesame seeds

 

    1.    Whisk together soy sauce, rice vinegar, wasabi paste, ginger, and sesame oil in a large bowl. Mix the wasabi in well. Add salmon, stir gently so fish is covered in marinade. Let chill for about 1 hr.
    2.    Place rice and 1 1/2 cups water in medium-sized saucepan. Simmer covered until rice is tender and water is absorbed. About 20 minutes. Set aside or 5 minutes and then fluff with the fork.
    3.    In a bowl, toss together avocado, mango, scallions,  lime zest and lime juice.
    4.    Heat a skillet over medium heat. Add salmon and marinade to pan and heat until salmon is cooked through, about 4 minutes.
    5.    Top tortillas with rice, salmon, and mango-avocado salsa. Sprinkle on sesame seeds.