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Crispy Sushi Tacos
Plato principal

Crispy Sushi Tacos

45 minPara 4Nutri-Score C€€
de @_cookedbyjess16 importaciones1 vez cocinada
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • sushi rice (rinsed until water runs clear)Cereales300 g
  • waterOtro360 ml
  • rice vinegarDespensa45 ml
  • sugarDespensa20 g
  • saltEspecias5 g
  • nori sheets (cut into taco-sized rounds)Despensa4 piezas
  • salmon (sashimi grade, diced)Pescado200 g
  • cream cheese (softened)Lácteos100 g
  • srirachaDespensa30 ml
  • soy sauceDespensa30 ml
  • sesame oilDespensa10 ml
  • cucumber (cut into thin strips)Frutas y verduras1 pieza
  • avocado (sliced)Frutas y verduras1 pieza
  • spring onion (thinly sliced)Frutas y verduras2 piezas
  • sesame seeds (toasted)Frutos secos y semillas10 g
  • vegetable oil (for frying)Despensa500 ml

por ración

Nutrición

499kcal

Carbohidratos
69 g
Proteínas
14 g
Grasas
19 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol
  • Sartén
  • Pinzas de cocina
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Cook the sushi rice

    • Rinse the sushi rice until the water runs clear.
    • Simmer the rice with the water, covered, until tender and the liquid is absorbed.
    • Stir the rice vinegar, sugar and salt through the warm rice and let it cool to room temperature.
    Paso 1

  2. Fry the nori taco shells

    • Heat the vegetable oil in a frying pan.
    • Fry the nori rounds briefly until crisp, then drain on a cooling rack.
    Paso 2

  3. Make the spicy salmon filling

    • Mix the diced salmon with the cream cheese, sriracha, soy sauce and sesame oil.
    Paso 3

  4. Assemble the tacos

    • Shape the seasoned rice into small taco shells and press a crispy nori round onto each.
    • Fill with the spicy salmon mixture, cucumber, avocado and spring onion.
    • Finish with toasted sesame seeds and serve.
    Paso 4
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