Crispy Sushi Tacos

Steps

1. 1Cook and season rice

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

   Sushi riceVinegar
2. 2Cut nori circles

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

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

   Nori
3. 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. 4Add rice to nori

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

   Sushi riceNori
5. 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. 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.

   Work quickly to fold while the nori is still pliable.

   Vegetable oilNoriJapanese panko breadcrumbs
7. 7Fill the tacos

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

   CucumberAvocadoCream cheeseSalmon
8. 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.

   Best enjoyed fresh; the shells lose their crispness quickly.

   SrirachaBéchamel sauceFurikake