Crispy Sushi Tacos
Equipment
Ingredients
Taco Shells
Nori sheets (dried)
4 piece
Cooked sushi rice (cooked)
400 g
Sushi vinegar
30 ml
All-purpose flour
60 g
Cornstarch
15 g
Water
80 ml
Japanese panko breadcrumbs
100 g
Oil for frying
500 ml
Fillings
Cucumber (thinly sliced)
1 piece
Avocado (sliced)
1 piece
Cream cheese
80 g
Sashimi-grade salmon (sliced)
200 g
Toppings
Sriracha mayo
60 ml
Eel sauce
40 ml
Furikake
10 g
Instructions
Prepare seasoned sushi rice
Cook and season the sushi rice with sushi vinegar, then let it cool to room temperature.
Cut nori sheets
Using a round cutter or bowl, cut the nori sheets into circles.
Prepare batter and breadcrumbs
In a bowl, combine the flour, cornstarch, and enough water to make a smooth slurry. Place the panko breadcrumbs in a separate bowl.
Assemble rice on nori
Spread a layer of sushi rice over one half of each nori circle.
Coat nori with batter and breadcrumbs
Dip the plain half of the nori into the flour slurry, then coat it with the panko breadcrumbs.
Fry the taco shells
Heat oil in a pan and carefully fry the nori. As it cooks, gently fold it into a taco shape using tongs. Continue frying until the panko is golden brown and crispy.
Drain fried shells
Transfer to a paper towel-lined plate.
Fill the tacos
Fill each crispy taco with cucumber slices, avocado, cream cheese, and sashimi-grade salmon.
Add toppings and serve
Finish with a drizzle of sriracha mayo and eel sauce, then sprinkle with furikake. Serve immediately.
Original recipe
Storage
These tacos are best enjoyed fresh while the shells remain crispy. The shells will lose crispness when stored.
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