Plato principal
Sushi Tacos
45 minPara 4Nutri-Score B€€
B
45 min
45 minSushi Tacos
receta de
@natalieyospina
@natalieyospina
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
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, thinly sliced)Pescado200 g
avocado (sliced)Frutas y verduras1 pieza
cucumber (cut into thin sticks)Frutas y verduras1 pieza
carrot (julienned)Frutas y verduras1 pieza
spring onion (thinly sliced)Frutas y verduras2 piezas
sesame seeds (toasted)Frutos secos y semillas10 g
soy sauceDespensa30 ml- srirachaDespensa20 ml
- mayonnaiseDespensa40 g
por ración
Nutrición
431kcal
- Carbohidratos
- 69 g
- Proteínas
- 14 g
- Grasas
- 11 g
lo que usará
Utensilios
Cazo
Bol
Sartén
Tijeras de cocina
paso a paso
Preparación
- Paso 1
Cook the sushi rice
- Rinse the rice until the water runs clear.
- Simmer the rice with the water, covered, until tender.
- Fold in the rice vinegar, sugar and salt, then let cool to room temperature.
- Paso 2
Prepare the fillings
- Slice the salmon thinly.
- Cut the avocado, cucumber and carrot into thin strips.
- Slice the spring onion and toast the sesame seeds.
- Paso 3
Make the spicy mayo
- Mix the mayonnaise with the sriracha and a splash of soy sauce.
- Paso 4
Shape the nori taco shells
- Cut the nori sheets into rounds.
- Warm them briefly in a dry frying pan so they fold without cracking.
- Fold each round into a taco shape.
- Paso 5
Assemble the sushi tacos
- Press seasoned rice into each nori shell.
- Top with salmon, avocado, cucumber, carrot and spring onion.
- Drizzle with spicy mayo and soy sauce, then sprinkle with sesame seeds.