Skip to content
Menu
Crispy Sushi Tacos
Plato principal

Crispy Sushi Tacos

45 minPara 2Nutri-Score C€€
de @foodiedasha15 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

2 personas
  • nori sheets (large)Despensa4 piezas
  • all-purpose flourDespensa35 g
  • cornstarchDespensa15 g
  • eggLácteos0,5 piezas
  • salt (divided between batter and rice)Especias2,5 g
  • black pepper (ground)Especias1 g
  • panko breadcrumbsPanadería50 g
  • vegetable oil (for frying)Despensa200 ml
  • sushi rice (short-grain)Cereales100 g
  • rice vinegarDespensa15 ml
  • sugarDespensa6 g
  • cream cheese (Philadelphia)Lácteos60 g
  • salmon (lightly salted, sliced into thin strips)Pescado80 g
  • avocado (small, sliced into thin strips)Frutas y verduras0,5 piezas
  • cucumber (small, sliced into thin strips)Frutas y verduras0,3 piezas
  • sriracha mayoDespensa10 ml
  • unagi sauceDespensa10 ml
  • sesame seedsFrutos secos y semillas3 g
  • chives (chopped, for garnish)Frutas y verduras5 g
  • soy sauce (for serving)Despensa30 ml

por ración

Nutrición

522kcal

Carbohidratos
53 g
Proteínas
16 g
Grasas
28 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol
  • Sartén
  • Placa de cocina
  • Escurridor

paso a paso

Preparación

  1. Cook the sushi rice

    • Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
    • While still hot, mix in the rice vinegar, sugar and salt, fold gently and let cool to room temperature.
    Paso 1

  2. Make the batter

    • Mix the flour, cornstarch, egg, salt and black pepper until smooth.
    Paso 2

  3. Cut the nori

    • Cut the nori sheets into rounds sized for tacos, using a bowl or similar object as a guide.
    Paso 3

  4. Assemble the nori tacos

    • Spread an even layer of the cooled sushi rice on one side of each nori circle, slightly wetting your hands to make spreading easier.
    • Flip the nori circle and pour the batter over the other side, spreading it evenly.
    • Dip the batter side into the panko breadcrumbs, pressing lightly to coat.
    Paso 4

  5. Fry the tacos

    • Place the nori circles in a hot pan with vegetable oil and fry until crispy and golden brown.
    • Drain on paper towels.
    Paso 5

  6. Prepare the filling

    • Slice the salmon, avocado and cucumber into thin strips.
    Paso 6

  7. Fill and serve

    • Gently shape the fried nori into a taco shell by folding or pinching the edges so it holds the taco form.
    • Layer the cream cheese, then the salmon, avocado and cucumber.
    • Drizzle the sriracha mayo and unagi sauce on top, then sprinkle with sesame seeds and chives. Serve immediately with soy sauce on the side.
    Paso 7
Obtener Mezze