Plato principal
Crispy Sushi Tacos
50 minPara 4Nutri-Score C€€€
C
50 min
50 minCrispy Sushi Tacos
receta de
platedbyyuri
@platedbyyuri
4 recetas
10 importaciones
1 vez cocinada
lo que necesita
Ingredientes
nori sheets (cut into circles)Despensa4 piezas
sushi rice (cooked and seasoned)Cereales300 g- sushi vinegarDespensa40 ml
- all-purpose flourDespensa60 g
- cornstarchDespensa16 g
water (for the slurry)Otro100 ml- panko breadcrumbsPanadería100 g
- oil (for frying)Despensa500 ml
cucumber (thinly sliced)Frutas y verduras1 pieza
avocado (sliced)Frutas y verduras1 pieza
cream cheeseLácteos100 g
sashimi-grade salmon (sliced)Pescado200 g- sriracha mayoDespensa60 ml
- eel sauceDespensa60 ml
furikakeEspecias10 g
por ración
Nutrición
558kcal
- Carbohidratos
- 75 g
- Proteínas
- 14 g
- Grasas
- 23 g
lo que usará
Utensilios
Sartén
Bol ×2
Pinzas de cocina
Cortador de galletas
paso a paso
Preparación
- Paso 1
Season the sushi rice
- Cook the sushi rice and season it with the sushi vinegar.
- Let it cool to room temperature.
- Paso 2
Cut the nori circles
- Using a round cutter or a bowl, cut the nori sheets into circles.
- Paso 3
Prepare the coating
- In a bowl, combine the flour, cornstarch and enough water to make a smooth slurry.
- Place the panko breadcrumbs in a separate bowl.
- Paso 4
Assemble the taco shells
- Spread a layer of sushi rice over one half of each nori circle.
- Dip the plain half of the nori into the flour slurry, then coat it with the panko breadcrumbs.
- Paso 5
Fry and shape the tacos
- Heat the oil in a pan and carefully fry the nori.
- As it cooks, gently fold it into a taco shape using tongs.
- Continue frying until the panko is golden brown and crispy, then transfer to a paper towel-lined plate.
- Paso 6
Fill and finish
- Fill each crispy taco with cucumber slices, avocado, cream cheese and sashimi-grade salmon.
- Finish with a drizzle of sriracha mayo and eel sauce, then sprinkle with furikake.
- Serve immediately while the taco shells are crispy.
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