Crispy High Protein Sushi Tacos
Crispy outside, creamy inside
A fusion of sushi and tacos with a golden crispy shell and fresh, flavorful fillings.
Equipment
Ingredients
Taco Shells
nori sheets
2 piece
sushi rice
200 g
all-purpose flour
3 tbsp
cornstarch
2 tbsp
water
80 ml
panko breadcrumbs
100 g
olive oil spray
5 spray
Fillings
cream cheese
150 g
salmon
200 g
cucumber
0.5 piece
avocado
1 piece
sriracha sauce
2 tbsp
sesame seeds
1 tbsp
fresh chives
2 tbsp
Instructions
Prepare nori and rice base
Cut nori sheets into round shapes and top with a layer of sushi rice.
Make batter and coat
Mix flour, cornstarch and water to create a smooth batter. Dip the rice side in batter then coat with panko.
Bake the tacos
Place coated tacos on a parchment-lined baking sheet, spray with oil, and bake at 200°C until golden brown.
Assemble and serve
Fold the baked tacos, spread cream cheese, then top with salmon, cucumber, avocado, sriracha, sesame and chives.
Original recipe
Storage
Best enjoyed fresh; store assembled tacos in an airtight container.
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