Crispy Sushi Tacos
Ingredients
- 4-6 Nori sheets cut into circles
- 1 cup All purpose flour
- 2 tbsp cornstarch
- 1 1/2 cup cold water use more if needed
- 1 egg
- 1 cup panko use more if needed
- 1/2 cup neutral oil
- 4-6 pieces shrimp tempura
- 1/2 cucumber deseeded and julienned
- 1 stalk green onions diced
- 1/2 avocado thinly sliced
for sushi rice
- 1 cup sushi rice
- 1 cup water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For toppings
- spicy mayo
- eel sauce
- Sriracha
- sesame seeds optional
- crispy onions
Instructions
For the sushi rice
- Wash rice until the water runs clear. Add equal parts rice and water to a saucepan or rice cooker. If cooking on the stove, bring to a boil, then reduce to low heat. Cover and cook for about 15–20 minutes.
- Once cooked and slightly cooled, season the rice with rice vinegar, sugar, and salt. Mix well and set aside.
For the tacos shells
- Cook shrimp tempura according to package instructions.
- In a bowl, whisk together egg and cold water until smooth. Slowly add flour, cornstarch, and salt, mixing until a smooth batter forms. Add a little more water if needed to thin it out.
- Cut nori into circles. Add 1–2 spoonfuls of rice and, with wet hands, spread it evenly. On the other side of the nori, spread a thin layer of tempura batter, then press into panko to coat.
- Heat oil over medium heat and fry the nori, panko side down, until golden brown. Transfer to a taco holder.
To assemble tacos
- Fill each shell with avocado slices, shrimp tempura, cucumber, and green onions. Top with spicy mayo, eel sauce, sriracha, crispy onions, and sesame seeds if desired. Serve and enjoy.