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Crispy Salmon Sushi Taco
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Crispy Salmon Sushi Taco

1 hServes 5Nutri-Score C€€€
from @vibeshef7 imports0 cooked
Adapt this recipe

what you need

Ingredients

5 people
  • sushi rice (uncooked, washed)Grains250 g
  • mirinPantry45 ml
  • toasted sesame oilPantry45 ml
  • salt (to taste)Spices3 g
  • sugar (to taste)Pantry5 g
  • nori sheetsPantry5 pieces
  • all-purpose flourPantry60 g
  • waterOther80 ml
  • panko breadcrumbsPantry100 g
  • frying oil (for frying)Pantry360 ml
  • sushi-grade salmon fillet (raw, diced into small cubes)Fish300 g
  • soy saucePantry30 ml
  • chili oilPantry5 ml
  • cream cheeseDairy15 g
  • avocado (sliced open)Produce1 piece
  • cucumber (cut into thin slices)Produce2 pieces
  • teriyaki saucePantry30 ml
  • Sriracha mayoPantry30 ml

per serving

Nutrition

508kcal

Carbs
53 g
Proteins
16 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Kitchen scissors
  • Frying pan
  • Slotted spoon
  • Whisk

step by step

Method

  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.
    Step 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.
    Step 2

  3. Shape the taco shells

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