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Crispy Sushi Tacos
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Crispy Sushi Tacos

45 minPorcje: 2Nutri-Score C€€
od @foodiedasha15 importówugotowano 0 razy
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Składniki

2 osoby
  • nori sheets (large)Spiżarnia4 kawałki
  • all-purpose flourSpiżarnia35 g
  • cornstarchSpiżarnia15 g
  • eggNabiał0,5 kawałki
  • salt (divided between batter and rice)Przyprawy2,5 g
  • black pepper (ground)Przyprawy1 g
  • panko breadcrumbsPiekarnia50 g
  • vegetable oil (for frying)Spiżarnia200 ml
  • sushi rice (short-grain)Produkty zbożowe100 g
  • rice vinegarSpiżarnia15 ml
  • sugarSpiżarnia6 g
  • cream cheese (Philadelphia)Nabiał60 g
  • salmon (lightly salted, sliced into thin strips)Ryby80 g
  • avocado (small, sliced into thin strips)Warzywa i owoce0,5 kawałki
  • cucumber (small, sliced into thin strips)Warzywa i owoce0,3 kawałki
  • sriracha mayoSpiżarnia10 ml
  • unagi sauceSpiżarnia10 ml
  • sesame seedsOrzechy i nasiona3 g
  • chives (chopped, for garnish)Warzywa i owoce5 g
  • soy sauce (for serving)Spiżarnia30 ml

na porcję

Wartości odżywcze

522kcal

Węglowodany
53 g
Białko
16 g
Tłuszcz
28 g
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Przybory

  • Rondel
  • Miska
  • Patelnia
  • Płyta kuchenna
  • Durszlak

krok po kroku

Przygotowanie

  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.
    Krok 1

  2. Make the batter

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

  3. Cut the nori

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

  6. Prepare the filling

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