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Crunchy Sushi Tacos with Pulled Salmon & Avocado
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Crunchy Sushi Tacos with Pulled Salmon & Avocado

45 minServes 4Nutri-Score C€€
from @tinkerbellskitchen61 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • sushi rice (rinsed)Grains300 g
  • water (for cooking the rice)Other400 ml
  • flourPantry50 g
  • corn starchPantry50 g
  • water (for the taco shell batter)Other175 ml
  • panko breadcrumbs (for coating)Pantry80 g
  • salmon (cooked and pulled into flakes)Fish300 g
  • avocado (sliced)Produce1 piece
  • mayonnaisePantry60 g
  • sesame seeds (toasted)Nuts & seeds10 g

per serving

Nutrition

533kcal

Carbs
75 g
Proteins
19 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Saucepan
  • Mixing bowl
  • Frying pan
  • Tongs

step by step

Method

  1. Cook the sushi rice

    • Rinse the sushi rice until the water runs clear.
    • Cook the rice with the water until tender and fluffy.
    Step 1

  2. Make the taco shell batter

    • Whisk the flour and corn starch together in a bowl.
    • Pour in the water gradually and whisk to a smooth, thin batter.
    Step 2

  3. Fry the crunchy taco shells

    • Dip a small ladle of batter into a hot oiled pan and spread it into a thin round.
    • Sprinkle panko over the top and fry until golden and crispy.
    • Flip, fry the other side, then fold into a taco shape while still warm.
    Step 3

  4. Prepare the spicy mayo

    • Mix the mayonnaise with a little chili sauce or spice to taste.
    Step 4

  5. Assemble the tacos

    • Fill each shell with sushi rice.
    • Top with pulled salmon and avocado slices.
    • Drizzle with spicy mayo and sprinkle with sesame seeds.
    Step 5
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