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Crispy Sushi Tacos
Hoofdgerecht

Crispy Sushi Tacos

45 minVoor 4Nutri-Score C€€
van @_cookedbyjess16 imports1 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • sushi rice (rinsed until water runs clear)Granen300 g
  • waterOverig360 ml
  • rice vinegarVoorraadkast45 ml
  • sugarVoorraadkast20 g
  • saltKruiden en specerijen5 g
  • nori sheets (cut into taco-sized rounds)Voorraadkast4 stukken
  • salmon (sashimi grade, diced)Vis200 g
  • cream cheese (softened)Zuivel100 g
  • srirachaVoorraadkast30 ml
  • soy sauceVoorraadkast30 ml
  • sesame oilVoorraadkast10 ml
  • cucumber (cut into thin strips)Groente en fruit1 stuk
  • avocado (sliced)Groente en fruit1 stuk
  • spring onion (thinly sliced)Groente en fruit2 stukken
  • sesame seeds (toasted)Noten en zaden10 g
  • vegetable oil (for frying)Voorraadkast500 ml

per portie

Voedingswaarden

499kcal

Koolhydraten
69 g
Eiwitten
14 g
Vetten
19 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Mengkom
  • Koekenpan
  • Keukentang
  • Afkoelrooster

stap voor stap

Bereiding

  1. Cook the sushi rice

    • Rinse the sushi rice until the water runs clear.
    • Simmer the rice with the water, covered, until tender and the liquid is absorbed.
    • Stir the rice vinegar, sugar and salt through the warm rice and let it cool to room temperature.
    Stap 1

  2. Fry the nori taco shells

    • Heat the vegetable oil in a frying pan.
    • Fry the nori rounds briefly until crisp, then drain on a cooling rack.
    Stap 2

  3. Make the spicy salmon filling

    • Mix the diced salmon with the cream cheese, sriracha, soy sauce and sesame oil.
    Stap 3

  4. Assemble the tacos

    • Shape the seasoned rice into small taco shells and press a crispy nori round onto each.
    • Fill with the spicy salmon mixture, cucumber, avocado and spring onion.
    • Finish with toasted sesame seeds and serve.
    Stap 4
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