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Crispy Sushi Tacos
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Crispy Sushi Tacos

45 minServes 4Nutri-Score C€€
from @_cookedbyjess16 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sushi rice (rinsed until water runs clear)Grains300 g
  • waterOther360 ml
  • rice vinegarPantry45 ml
  • sugarPantry20 g
  • saltSpices5 g
  • nori sheets (cut into taco-sized rounds)Pantry4 pieces
  • salmon (sashimi grade, diced)Fish200 g
  • cream cheese (softened)Dairy100 g
  • srirachaPantry30 ml
  • soy saucePantry30 ml
  • sesame oilPantry10 ml
  • cucumber (cut into thin strips)Produce1 piece
  • avocado (sliced)Produce1 piece
  • spring onion (thinly sliced)Produce2 pieces
  • sesame seeds (toasted)Nuts & seeds10 g
  • vegetable oil (for frying)Pantry500 ml

per serving

Nutrition

499kcal

Carbs
69 g
Proteins
14 g
Fat
19 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Frying pan
  • Tongs
  • Cooling rack

step by step

Method

  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.
    Step 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.
    Step 2

  3. Make the spicy salmon filling

    • Mix the diced salmon with the cream cheese, sriracha, soy sauce and sesame oil.
    Step 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.
    Step 4
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