Plato principal
Sushi Tacos
45 minPara 5Nutri-Score C€€
C
45 min
45 minSushi Tacos
receta de
gisellecooks
@gisellecooks_
13 recetas
17 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
sushi riceCereales200 g
water (hot)Otro480 ml
rice vinegarDespensa15 ml- nori sheets (cut into circles)Despensa5 piezas
flourDespensa60 g- water (for the batter)Otro100 ml
- panko breadcrumbsDespensa80 g
avocado (sliced)Frutas y verduras1 pieza
cucumber (sliced)Frutas y verduras100 g
cream cheeseLácteos100 g
sashimi-grade salmon (sliced)Pescado200 g- sriracha mayoDespensa40 ml
- unagi sauceDespensa30 ml
furikakeEspecias5 g- vegetable oil (for frying)Despensa500 ml
por ración
Nutrición
331kcal
- Carbohidratos
- 38 g
- Proteínas
- 11 g
- Grasas
- 15 g
lo que usará
Utensilios
Cazo
Sartén
Bol
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Cook the sushi rice
- Rinse the sushi rice and place it in a saucepan with the hot water.
- Cook over low heat until the water is absorbed.
- Stir in the rice vinegar and let the rice cool slightly.
- Paso 2
Prepare the nori shells
- Cut the nori sheets into circles.
- Press the cooked rice onto the nori circles to form taco shells.
- Paso 3
Make the batter
- Whisk the flour with the water until you get a liquid consistency.
- Paso 4
Fry the shells
- Coat the rice shells first in the flour batter, then in the panko breadcrumbs.
- Fry at 350 F until crispy on both sides.
- Drain on paper towels.
- Paso 5
Assemble the tacos
- Fill the crispy shells with cream cheese, avocado slices, sliced cucumber and salmon.
- Top with sriracha mayo, unagi sauce and furikake.
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