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Crispy Sushi Tacos
50 minServes 4Nutri-Score C€€€
C
50 min
50 minCrispy Sushi Tacos
what you need
Ingredients
nori sheets (cut into circles)Pantry4 pieces
sushi rice (cooked and seasoned)Grains300 g- sushi vinegarPantry40 ml
- all-purpose flourPantry60 g
- cornstarchPantry16 g
water (for the slurry)Other100 ml- panko breadcrumbsBakery100 g
- oil (for frying)Pantry500 ml
cucumber (thinly sliced)Produce1 piece
avocado (sliced)Produce1 piece
cream cheeseDairy100 g
sashimi-grade salmon (sliced)Fish200 g- sriracha mayoPantry60 ml
- eel saucePantry60 ml
furikakeSpices10 g
per serving
Nutrition
558kcal
- Carbs
- 75 g
- Proteins
- 14 g
- Fat
- 23 g
what you’ll use
Tools
Frying pan
Mixing bowl ×2
Tongs
Cookie cutter
step by step
Method
- Step 1
Season the sushi rice
- Cook the sushi rice and season it with the sushi vinegar.
- Let it cool to room temperature.
- Step 2
Cut the nori circles
- Using a round cutter or a bowl, cut the nori sheets into circles.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
most cooked first