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Crunchy Sushi Tacos with Pulled Salmon & Avocado
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Crunchy Sushi Tacos with Pulled Salmon & Avocado

45 minPara 4Nutri-Score C€€
de @tinkerbellskitchen61 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • sushi rice (rinsed)Cereales300 g
  • water (for cooking the rice)Otro400 ml
  • flourDespensa50 g
  • corn starchDespensa50 g
  • water (for the taco shell batter)Otro175 ml
  • panko breadcrumbs (for coating)Despensa80 g
  • salmon (cooked and pulled into flakes)Pescado300 g
  • avocado (sliced)Frutas y verduras1 pieza
  • mayonnaiseDespensa60 g
  • sesame seeds (toasted)Frutos secos y semillas10 g

por ración

Nutrición

533kcal

Carbohidratos
75 g
Proteínas
19 g
Grasas
18 g
Adaptar utensilios

lo que usará

Utensilios

  • Cazo
  • Bol
  • Sartén
  • Pinzas de cocina

paso a paso

Preparación

  1. Cook the sushi rice

    • Rinse the sushi rice until the water runs clear.
    • Cook the rice with the water until tender and fluffy.
    Paso 1

  2. Make the taco shell batter

    • Whisk the flour and corn starch together in a bowl.
    • Pour in the water gradually and whisk to a smooth, thin batter.
    Paso 2

  3. Fry the crunchy taco shells

    • Dip a small ladle of batter into a hot oiled pan and spread it into a thin round.
    • Sprinkle panko over the top and fry until golden and crispy.
    • Flip, fry the other side, then fold into a taco shape while still warm.
    Paso 3

  4. Prepare the spicy mayo

    • Mix the mayonnaise with a little chili sauce or spice to taste.
    Paso 4

  5. Assemble the tacos

    • Fill each shell with sushi rice.
    • Top with pulled salmon and avocado slices.
    • Drizzle with spicy mayo and sprinkle with sesame seeds.
    Paso 5
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