Crispy Sushi Tacos with Salmon

61Min

8Servings

185Cal

MediumLevel

pescatarian

#sushi#crispy#salmon#tacos#fusion

Equipment

Pot

Mixing bowl

Chef knife

Cutting board

Whisk

Mixing spoon

Baking sheet

Parchment paper

Oven

Plate

Spatula

Measuring spoon

Ingredients

Sushi Rice

sushi rice

150 g

rice vinegar

2 tbsp

sugar

1 tsp

salt

0.5 tsp

Salmon

salmon

300 g

soy sauce

1 tbsp

sesame oil

1 tbsp

lime

0.5 piece

Crispy Shell

wheat flour

4 tbsp

cornstarch

4 tbsp

water

10 tbsp

panko breadcrumbs

1 dl

neutral oil

1 tbsp

Fillings & Toppings

nori sheets

8 piece

avocado

0.5 piece

cucumber

0.5 piece

mayonnaise

2 tbsp

sriracha

1 tsp

green onion

1 piece

sesame seeds

1 tbsp

Instructions

Cook sushi rice

Rinse the rice thoroughly and cook according to package instructions. Mix rice vinegar, sugar, and salt, then fold into the hot rice and let cool.

20 mintimer 15 min

Rinse rice until water runs clear to remove excess starch for perfect sushi texture.

Prepare nori shells

Cut nori sheets into circles. Spread a thin layer of sushi rice on each sheet and press firmly.

10 min

Use a round cutter or glass to get perfect circles for uniform tacos.

Make crispy batter

Mix flour, cornstarch, and water into a thin, smooth batter. Brush the rice-less side of each nori shell with batter and press into panko.

8 min

Batter should be thin enough to spread evenly but thick enough to hold panko.

Bake crispy shells

Brush or spray with neutral oil. Bake at 180°C fan-forced for 8–10 minutes until golden and crispy. Fold gently into taco shape while warm.

10 min180°Ctimer 9 min

Fold shells while still warm for best taco shape; they become brittle when cooled.

Prepare salmon filling

Dice cucumber and salmon into small cubes. Toss with soy sauce, sesame oil, lime zest and juice.

5 min

Let salmon marinate for 2-3 minutes for better flavor absorption.

Prepare avocado and sauce

Slice avocado. Mix mayonnaise with sriracha.

3 min

Assemble tacos

Fill crispy tacos with avocado, cucumber, and salmon. Top with sriracha mayo, green onion, sesame seeds, and extra lime.

5 min

Serve immediately to maintain maximum crunch.

Original recipe

InstagramRecipe by @matildesmad

Storage

Fridge: 1 days

Reheat: Oven 180°C 3-4 minutes

Best eaten fresh. Shells lose crispiness in fridge.

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