Main
Sushi Tacos
45 minServes 5Nutri-Score C€€
C
45 min
45 minSushi Tacos
what you need
Ingredients
sushi riceGrains200 g
water (hot)Other480 ml
rice vinegarPantry15 ml- nori sheets (cut into circles)Pantry5 pieces
flourPantry60 g- water (for the batter)Other100 ml
- panko breadcrumbsPantry80 g
avocado (sliced)Produce1 piece
cucumber (sliced)Produce100 g
cream cheeseDairy100 g
sashimi-grade salmon (sliced)Fish200 g- sriracha mayoPantry40 ml
- unagi saucePantry30 ml
furikakeSpices5 g- vegetable oil (for frying)Pantry500 ml
per serving
Nutrition
331kcal
- Carbs
- 38 g
- Proteins
- 11 g
- Fat
- 15 g
what you’ll use
Tools
Saucepan
Frying pan
Mixing bowl
Kitchen thermometer
step by step
Method
- Step 1
Cook the sushi rice
- Rinse the sushi rice and place it in a saucepan with the hot water.
- Cook over low heat until the water is absorbed.
- Stir in the rice vinegar and let the rice cool slightly.
- Step 2
Prepare the nori shells
- Cut the nori sheets into circles.
- Press the cooked rice onto the nori circles to form taco shells.
- Step 3
Make the batter
- Whisk the flour with the water until you get a liquid consistency.
- Step 4
Fry the shells
- Coat the rice shells first in the flour batter, then in the panko breadcrumbs.
- Fry at 350 F until crispy on both sides.
- Drain on paper towels.
- Step 5
Assemble the tacos
- Fill the crispy shells with cream cheese, avocado slices, sliced cucumber and salmon.
- Top with sriracha mayo, unagi sauce and furikake.
most cooked first