Plat
Crispy Sushi Tacos
50 minPour 4Nutri-Score C€€€
C
50 min
50 minCrispy Sushi Tacos
ce qu’il vous faut
Ingrédients
nori sheets (cut into circles)Épicerie4 morceaux
sushi rice (cooked and seasoned)Céréales300 g- sushi vinegarÉpicerie40 ml
- all-purpose flourÉpicerie60 g
- cornstarchÉpicerie16 g
water (for the slurry)Autres100 ml- panko breadcrumbsBoulangerie100 g
- oil (for frying)Épicerie500 ml
cucumber (thinly sliced)Fruits et légumes1 morceau
avocado (sliced)Fruits et légumes1 morceau
cream cheeseProduits laitiers100 g
sashimi-grade salmon (sliced)Poissons200 g- sriracha mayoÉpicerie60 ml
- eel sauceÉpicerie60 ml
furikakeÉpices10 g
par portion
Nutrition
558kcal
- Glucides
- 75 g
- Protéines
- 14 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier ×2
Pince de cuisine
Emporte-pièce
pas à pas
Préparation
- Étape 1
Season the sushi rice
- Cook the sushi rice and season it with the sushi vinegar.
- Let it cool to room temperature.
- Étape 2
Cut the nori circles
- Using a round cutter or a bowl, cut the nori sheets into circles.
- Étape 3
Prepare the coating
- In a bowl, combine the flour, cornstarch and enough water to make a smooth slurry.
- Place the panko breadcrumbs in a separate bowl.
- Étape 4
Assemble the taco shells
- Spread a layer of sushi rice over one half of each nori circle.
- Dip the plain half of the nori into the flour slurry, then coat it with the panko breadcrumbs.
- Étape 5
Fry and shape the tacos
- Heat the oil in a pan and carefully fry the nori.
- As it cooks, gently fold it into a taco shape using tongs.
- Continue frying until the panko is golden brown and crispy, then transfer to a paper towel-lined plate.
- Étape 6
Fill and finish
- Fill each crispy taco with cucumber slices, avocado, cream cheese and sashimi-grade salmon.
- Finish with a drizzle of sriracha mayo and eel sauce, then sprinkle with furikake.
- Serve immediately while the taco shells are crispy.
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