Guston

Crispy Sushi Tacos

Deep-fried nori taco shells filled with sushi rice, sashimi salmon, avocado, and topped with spicy mayo.

Platedbyyuri
Prep
20m
Cook
10m
Steps
8
Servings
4
Difficulty
Medium
JapaneseWrapNo-CookDinnerSnackDate NightPartyQuick & Easy#crispy-nori#fusion#sushi-fusion

Method

  1. Step 1Cook and season rice

    Cook the sushi rice, then season it with sushi vinegar. Let the rice cool to room temperature.

    Sushi ricesushi vinegar
  2. Step 2Cut nori circles

    Using a round cutter or bowl, cut the nori sheets into circles.

    Note

    Use a 4–5 inch cutter for taco-sized shells.

    Nori
  3. Step 3Prepare 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.

    All-purpose flourCornstarchWaterJapanese panko breadcrumbs
  4. Step 4Add rice to nori

    Spread a layer of sushi rice over one half of each nori circle.

    Sushi riceNori
  5. Step 5Coat with batter and panko

    Dip the plain half of the nori into the flour slurry, then coat it with the panko breadcrumbs.

    NoriAll-purpose flourCornstarchWaterJapanese panko breadcrumbs
  6. Step 6Fry and shape3 min

    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. Transfer to a paper towel-lined plate.

    Note

    Work quickly to fold while the nori is still pliable.

    Vegetable oilNoriJapanese panko breadcrumbs
  7. Step 7Fill the tacos

    Fill each crispy taco with cucumber slices, avocado, cream cheese, and sashimi-grade salmon.

    CucumberAvocadoCream cheeseSalmon
  8. Step 8Add toppings and serve

    Finish with a drizzle of sriracha mayo and eel sauce, then sprinkle with furikake. Serve immediately while the taco shells are crispy.

    Note

    Best enjoyed fresh; the shells lose their crispness quickly.

    sriracha mayoeel sauceFurikake