Taco sushi
Taco sushi
4 servings
45 minutes
slightly spicy
Ingredients:
- 4 House of Asia Nori Leaves
- 200 gr House of Asia sushi rice
- 4 tablespoons Casa del Sur Taco Sauce
- 100 gr House of Asia panko breadcrumbs
- 8 Casa del Sur Red Jalapeno Peppers, Sliced
- 1 avocado, cut into 1 x 1 cm cubes
- 50 g cucumber, cut into 1 x 1 cm cubes
- 100 g salmon, cut into 1 x 1 cm cubes
- 10 g coriander leaves
- 30 g cream cheese
- 1 egg
- 30 g corn flour
- 50 ml of frying oil
Taco sushi is a creative blend of Mexican and Japanese flavors that will surprise everyone. In 45 minutes, you can create four unique pieces using nori sheets, sushi rice, and fresh ingredients like salmon, avocado, and jalapeño. Fried until golden brown, these taco shells filled with cream cheese and vegetables are the perfect choice for a unique snack or party!
A method of preparing:
- Prepare the sushi rice according to the package instructions. Let it cool without adding any seasoning.
- Cut out circles from nori leaves, approximately 12 cm in diameter.
- Prepare a thick batter from corn flour and eggs.
- Spread a thin layer of rice on the nori circles. Then flip them over, spread the batter on top, and coat them with panko breadcrumbs.
- Fry the prepared discs in hot oil until golden brown. Let them sit for a moment, then gently fold them in half to form tacos.
- Fill sushi taco shells with cream cheese, avocado, salmon, cucumber, taco sauce, and jalapeño peppers. Garnish with cilantro leaves.
Tip:
It's best to fold the nori shells while they're still slightly warm and flexible—this will make it easier to shape the tacos without cracking.
