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Crispy Salmon Sushi Taco
Hoofdgerecht

Crispy Salmon Sushi Taco

1 uVoor 5Nutri-Score C€€€
van @vibeshef9 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

5 personen
  • sushi rice (uncooked, washed)Granen250 g
  • mirinVoorraadkast45 ml
  • toasted sesame oilVoorraadkast45 ml
  • salt (to taste)Kruiden en specerijen3 g
  • sugar (to taste)Voorraadkast5 g
  • nori sheetsVoorraadkast5 stukken
  • all-purpose flourVoorraadkast60 g
  • waterOverig80 ml
  • panko breadcrumbsVoorraadkast100 g
  • frying oil (for frying)Voorraadkast360 ml
  • sushi-grade salmon fillet (raw, diced into small cubes)Vis300 g
  • soy sauceVoorraadkast30 ml
  • chili oilVoorraadkast5 ml
  • cream cheeseZuivel15 g
  • avocado (sliced open)Groente en fruit1 stuk
  • cucumber (cut into thin slices)Groente en fruit2 stukken
  • teriyaki sauceVoorraadkast30 ml
  • Sriracha mayoVoorraadkast30 ml

per portie

Voedingswaarden

508kcal

Koolhydraten
53 g
Eiwitten
16 g
Vetten
26 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Mengkom
  • Keukenschaar
  • Koekenpan
  • Schuimspaan
  • Garde

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 2

  3. Shape the taco shells

    • Press a flat, thick layer of the seasoned sushi rice across one entire side of each nori circle.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 7
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