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Crispy Salmon Sushi Taco
Plat

Crispy Salmon Sushi Taco

1 hPour 5Nutri-Score C€€€
par @vibeshef9 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

5 personnes
  • sushi rice (uncooked, washed)Céréales250 g
  • mirinÉpicerie45 ml
  • toasted sesame oilÉpicerie45 ml
  • salt (to taste)Épices3 g
  • sugar (to taste)Épicerie5 g
  • nori sheetsÉpicerie5 morceaux
  • all-purpose flourÉpicerie60 g
  • waterAutres80 ml
  • panko breadcrumbsÉpicerie100 g
  • frying oil (for frying)Épicerie360 ml
  • sushi-grade salmon fillet (raw, diced into small cubes)Poissons300 g
  • soy sauceÉpicerie30 ml
  • chili oilÉpicerie5 ml
  • cream cheeseProduits laitiers15 g
  • avocado (sliced open)Fruits et légumes1 morceau
  • cucumber (cut into thin slices)Fruits et légumes2 morceaux
  • teriyaki sauceÉpicerie30 ml
  • Sriracha mayoÉpicerie30 ml

par portion

Nutrition

508kcal

Glucides
53 g
Protéines
16 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier
  • Ciseaux de cuisine
  • Poêle
  • Écumoire
  • Fouet

pas à pas

Préparation

  1. Cook and season the sushi rice

    • Wash and cook the sushi rice.
    • Transfer to a bowl and gently fold in the mirin, toasted sesame oil, a pinch of salt and a pinch of sugar.
    Étape 1

  2. Cut the nori circles

    • Place a small plate over the first nori sheet and use scissors to cut out a neat, large circle as a template.
    • Stack the remaining nori sheets underneath the cut circle and cut out the remaining shapes all at once.
    Étape 2

  3. Shape the taco shells

    • Press a flat, thick layer of the seasoned sushi rice across one entire side of each nori circle.
    Étape 3

  4. Make the batter and coat the tacos

    • Whisk the flour and water in a bowl until smooth, aiming for a thick, heavy glue consistency.
    • Dredge the tacos thoroughly through the batter.
    • Press firmly into the panko breadcrumbs to coat completely.
    Étape 4

  5. Fry the tacos

    • Heat the frying oil in a pan.
    • Fold each taco in half to close the taco shapes.
    • Fry in small batches until the panko shells are deeply golden, then drain.
    Étape 5

  6. Prepare the salmon filling

    • Dice the raw salmon into small cubes.
    • Mix thoroughly in a bowl with the soy sauce, chili oil and cream cheese.
    Étape 6

  7. Assemble the tacos

    • Slice open the avocados and cut the cucumbers into thin, crisp slices.
    • Carefully open the warm taco shells.
    • Stuff them evenly with the avocado, cucumber, salmon mixture, teriyaki sauce and Sriracha mayo.
    Étape 7
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