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Crispy Sushi Tacos
Plat

Crispy Sushi Tacos

45 minPour 2Nutri-Score C€€
par @foodiedasha15 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • nori sheets (large)Épicerie4 morceaux
  • all-purpose flourÉpicerie35 g
  • cornstarchÉpicerie15 g
  • eggProduits laitiers0,5 morceaux
  • salt (divided between batter and rice)Épices2,5 g
  • black pepper (ground)Épices1 g
  • panko breadcrumbsBoulangerie50 g
  • vegetable oil (for frying)Épicerie200 ml
  • sushi rice (short-grain)Céréales100 g
  • rice vinegarÉpicerie15 ml
  • sugarÉpicerie6 g
  • cream cheese (Philadelphia)Produits laitiers60 g
  • salmon (lightly salted, sliced into thin strips)Poissons80 g
  • avocado (small, sliced into thin strips)Fruits et légumes0,5 morceaux
  • cucumber (small, sliced into thin strips)Fruits et légumes0,3 morceaux
  • sriracha mayoÉpicerie10 ml
  • unagi sauceÉpicerie10 ml
  • sesame seedsFruits à coque et graines3 g
  • chives (chopped, for garnish)Fruits et légumes5 g
  • soy sauce (for serving)Épicerie30 ml

par portion

Nutrition

522kcal

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

ce que vous utiliserez

Ustensiles

  • Casserole
  • Saladier
  • Poêle
  • Plaque de cuisson
  • Passoire

pas à pas

Préparation

  1. Cook the sushi rice

    • Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
    • While still hot, mix in the rice vinegar, sugar and salt, fold gently and let cool to room temperature.
    Étape 1

  2. Make the batter

    • Mix the flour, cornstarch, egg, salt and black pepper until smooth.
    Étape 2

  3. Cut the nori

    • Cut the nori sheets into rounds sized for tacos, using a bowl or similar object as a guide.
    Étape 3

  4. Assemble the nori tacos

    • Spread an even layer of the cooled sushi rice on one side of each nori circle, slightly wetting your hands to make spreading easier.
    • Flip the nori circle and pour the batter over the other side, spreading it evenly.
    • Dip the batter side into the panko breadcrumbs, pressing lightly to coat.
    Étape 4

  5. Fry the tacos

    • Place the nori circles in a hot pan with vegetable oil and fry until crispy and golden brown.
    • Drain on paper towels.
    Étape 5

  6. Prepare the filling

    • Slice the salmon, avocado and cucumber into thin strips.
    Étape 6

  7. Fill and serve

    • Gently shape the fried nori into a taco shell by folding or pinching the edges so it holds the taco form.
    • Layer the cream cheese, then the salmon, avocado and cucumber.
    • Drizzle the sriracha mayo and unagi sauce on top, then sprinkle with sesame seeds and chives. Serve immediately with soy sauce on the side.
    Étape 7
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