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Crispy Sushi Tacos
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Crispy Sushi Tacos

45 minServes 2Nutri-Score C€€
from @foodiedasha15 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • nori sheets (large)Pantry4 pieces
  • all-purpose flourPantry35 g
  • cornstarchPantry15 g
  • eggDairy0.5 pieces
  • salt (divided between batter and rice)Spices2.5 g
  • black pepper (ground)Spices1 g
  • panko breadcrumbsBakery50 g
  • vegetable oil (for frying)Pantry200 ml
  • sushi rice (short-grain)Grains100 g
  • rice vinegarPantry15 ml
  • sugarPantry6 g
  • cream cheese (Philadelphia)Dairy60 g
  • salmon (lightly salted, sliced into thin strips)Fish80 g
  • avocado (small, sliced into thin strips)Produce0.5 pieces
  • cucumber (small, sliced into thin strips)Produce0.3 pieces
  • sriracha mayoPantry10 ml
  • unagi saucePantry10 ml
  • sesame seedsNuts & seeds3 g
  • chives (chopped, for garnish)Produce5 g
  • soy sauce (for serving)Pantry30 ml

per serving

Nutrition

522kcal

Carbs
53 g
Proteins
16 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Frying pan
  • Stovetop
  • Colander

step by step

Method

  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.
    Step 1

  2. Make the batter

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

  3. Cut the nori

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

  6. Prepare the filling

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