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Crispy Salmon Sushi Taco
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Crispy Salmon Sushi Taco

1 hPara 5Nutri-Score C€€€
de @vibeshef9 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

5 personas
  • sushi rice (uncooked, washed)Cereales250 g
  • mirinDespensa45 ml
  • toasted sesame oilDespensa45 ml
  • salt (to taste)Especias3 g
  • sugar (to taste)Despensa5 g
  • nori sheetsDespensa5 piezas
  • all-purpose flourDespensa60 g
  • waterOtro80 ml
  • panko breadcrumbsDespensa100 g
  • frying oil (for frying)Despensa360 ml
  • sushi-grade salmon fillet (raw, diced into small cubes)Pescado300 g
  • soy sauceDespensa30 ml
  • chili oilDespensa5 ml
  • cream cheeseLácteos15 g
  • avocado (sliced open)Frutas y verduras1 pieza
  • cucumber (cut into thin slices)Frutas y verduras2 piezas
  • teriyaki sauceDespensa30 ml
  • Sriracha mayoDespensa30 ml

por ración

Nutrición

508kcal

Carbohidratos
53 g
Proteínas
16 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol
  • Tijeras de cocina
  • Sartén
  • Espumadera
  • Varillas

paso a paso

Preparación

  1. Cook and season the sushi rice

    • Wash and cook the sushi rice.
    • Transfer to a bowl and gently fold in the mirin, toasted sesame oil, a pinch of salt and a pinch of sugar.
    Paso 1

  2. Cut the nori circles

    • Place a small plate over the first nori sheet and use scissors to cut out a neat, large circle as a template.
    • Stack the remaining nori sheets underneath the cut circle and cut out the remaining shapes all at once.
    Paso 2

  3. Shape the taco shells

    • Press a flat, thick layer of the seasoned sushi rice across one entire side of each nori circle.
    Paso 3

  4. Make the batter and coat the tacos

    • Whisk the flour and water in a bowl until smooth, aiming for a thick, heavy glue consistency.
    • Dredge the tacos thoroughly through the batter.
    • Press firmly into the panko breadcrumbs to coat completely.
    Paso 4

  5. Fry the tacos

    • Heat the frying oil in a pan.
    • Fold each taco in half to close the taco shapes.
    • Fry in small batches until the panko shells are deeply golden, then drain.
    Paso 5

  6. Prepare the salmon filling

    • Dice the raw salmon into small cubes.
    • Mix thoroughly in a bowl with the soy sauce, chili oil and cream cheese.
    Paso 6

  7. Assemble the tacos

    • Slice open the avocados and cut the cucumbers into thin, crisp slices.
    • Carefully open the warm taco shells.
    • Stuff them evenly with the avocado, cucumber, salmon mixture, teriyaki sauce and Sriracha mayo.
    Paso 7
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