Hoofdgerecht
Crispy Sushi Tacos
50 minVoor 4Nutri-Score C€€€
C
50 min
50 minCrispy Sushi Tacos
recept van
platedbyyuri
@platedbyyuri
4 recepten
10 imports
1 keer gekookt
wat je nodig hebt
Ingrediënten
nori sheets (cut into circles)Voorraadkast4 stukken
sushi rice (cooked and seasoned)Granen300 g- sushi vinegarVoorraadkast40 ml
- all-purpose flourVoorraadkast60 g
- cornstarchVoorraadkast16 g
water (for the slurry)Overig100 ml- panko breadcrumbsBakkerij100 g
- oil (for frying)Voorraadkast500 ml
cucumber (thinly sliced)Groente en fruit1 stuk
avocado (sliced)Groente en fruit1 stuk
cream cheeseZuivel100 g
sashimi-grade salmon (sliced)Vis200 g- sriracha mayoVoorraadkast60 ml
- eel sauceVoorraadkast60 ml
furikakeKruiden en specerijen10 g
per portie
Voedingswaarden
558kcal
- Koolhydraten
- 75 g
- Eiwitten
- 14 g
- Vetten
- 23 g
wat je gebruikt
Keukengerei
Koekenpan
Mengkom ×2
Keukentang
Uitsteekvorm
stap voor stap
Bereiding
- Stap 1
Season the sushi rice
- Cook the sushi rice and season it with the sushi vinegar.
- Let it cool to room temperature.
- Stap 2
Cut the nori circles
- Using a round cutter or a bowl, cut the nori sheets into circles.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
meest gekookt eerst