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Crispy Sushi Tacos
Hoofdgerecht

Crispy Sushi Tacos

45 minVoor 2Nutri-Score C€€
van @foodiedasha15 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

2 personen
  • nori sheets (large)Voorraadkast4 stukken
  • all-purpose flourVoorraadkast35 g
  • cornstarchVoorraadkast15 g
  • eggZuivel0,5 stukken
  • salt (divided between batter and rice)Kruiden en specerijen2,5 g
  • black pepper (ground)Kruiden en specerijen1 g
  • panko breadcrumbsBakkerij50 g
  • vegetable oil (for frying)Voorraadkast200 ml
  • sushi rice (short-grain)Granen100 g
  • rice vinegarVoorraadkast15 ml
  • sugarVoorraadkast6 g
  • cream cheese (Philadelphia)Zuivel60 g
  • salmon (lightly salted, sliced into thin strips)Vis80 g
  • avocado (small, sliced into thin strips)Groente en fruit0,5 stukken
  • cucumber (small, sliced into thin strips)Groente en fruit0,3 stukken
  • sriracha mayoVoorraadkast10 ml
  • unagi sauceVoorraadkast10 ml
  • sesame seedsNoten en zaden3 g
  • chives (chopped, for garnish)Groente en fruit5 g
  • soy sauce (for serving)Voorraadkast30 ml

per portie

Voedingswaarden

522kcal

Koolhydraten
53 g
Eiwitten
16 g
Vetten
28 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Steelpan
  • Mengkom
  • Koekenpan
  • Kookplaat
  • Vergiet

stap voor stap

Bereiding

  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.
    Stap 1

  2. Make the batter

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

  3. Cut the nori

    • Cut the nori sheets into rounds sized for tacos, using a bowl or similar object as a guide.
    Stap 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.
    Stap 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.
    Stap 5

  6. Prepare the filling

    • Slice the salmon, avocado and cucumber into thin strips.
    Stap 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.
    Stap 7
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