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Sushi Tacos
45 Min.Für 5Nutri-Score C€€
C
45 Min.
45 Min.Sushi Tacos
was Sie brauchen
Zutaten
sushi riceGetreide200 g
water (hot)Andere480 ml
rice vinegarVorräte15 ml- nori sheets (cut into circles)Vorräte5 Stücke
flourVorräte60 g- water (for the batter)Andere100 ml
- panko breadcrumbsVorräte80 g
avocado (sliced)Obst & Gemüse1 Stück
cucumber (sliced)Obst & Gemüse100 g
cream cheeseMilchprodukte100 g
sashimi-grade salmon (sliced)Fisch200 g- sriracha mayoVorräte40 ml
- unagi sauceVorräte30 ml
furikakeGewürze5 g- vegetable oil (for frying)Vorräte500 ml
pro Portion
Nährwerte
331kcal
- Kohlenhydrate
- 38 g
- Eiweiß
- 11 g
- Fett
- 15 g
was Sie verwenden
Utensilien
Stielkasserolle
Bratpfanne
Rührschüssel
Küchenthermometer
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the sushi rice
- Rinse the sushi rice and place it in a saucepan with the hot water.
- Cook over low heat until the water is absorbed.
- Stir in the rice vinegar and let the rice cool slightly.
- Schritt 2
Prepare the nori shells
- Cut the nori sheets into circles.
- Press the cooked rice onto the nori circles to form taco shells.
- Schritt 3
Make the batter
- Whisk the flour with the water until you get a liquid consistency.
- Schritt 4
Fry the shells
- Coat the rice shells first in the flour batter, then in the panko breadcrumbs.
- Fry at 350 F until crispy on both sides.
- Drain on paper towels.
- Schritt 5
Assemble the tacos
- Fill the crispy shells with cream cheese, avocado slices, sliced cucumber and salmon.
- Top with sriracha mayo, unagi sauce and furikake.
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