Loading...

Prepare the nori-tortilla base. Place one round flour tortilla on a nori seaweed sheet. Using scissors, carefully cut the nori sheet around the circumference of the tortilla, creating a nori circle that adheres to one side of the tortilla. Repeat for all four tortillas.

Press the sushi rice onto the nori. Take about 1/4 of the cooked sushi rice and firmly press it onto the nori-covered side of one tortilla, creating an even layer that covers the entire nori surface. Repeat for the remaining tortillas.

Prepare the batter and breading. In a shallow bowl, whisk together the all-purpose flour and cold water until a smooth, thin batter forms. In another shallow bowl, spread out the panko breadcrumbs.

Batter and bread the taco shells. Carefully dip the rice-covered side of one nori-tortilla into the liquid batter, ensuring the rice is fully coated. Immediately transfer the battered, rice-covered side to the plate of panko breadcrumbs, pressing gently to ensure a thorough and even coating of panko. Set aside on a clean plate and repeat for the remaining taco shells.

Fry the taco shells. Heat the frying oil in a large skillet or pot over medium-high heat until it reaches 350°F. Carefully place one panko-coated rice-tortilla into the hot oil, rice-side down. Fry until the rice side is golden brown and crispy, about 2-3 minutes. Using tongs, carefully flip the taco shell and fry the tortilla side for about 1 minute until lightly golden. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Repeat for the remaining taco shells.

Assemble the tacos. On each crispy rice base, arrange 3 pieces of cooked shrimp tempura. Place slices of avocado on top of the shrimp tempura.

Garnish and serve. Drizzle spicy mayo generously over the avocado and shrimp. Drizzle eel sauce over the spicy mayo. Sprinkle sesame seeds over the top for garnish. Serve immediately.


Prepare the nori-tortilla base. Place one round flour tortilla on a nori seaweed sheet. Using scissors, carefully cut the nori sheet around the circumference of the tortilla, creating a nori circle that adheres to one side of the tortilla. Repeat for all four tortillas.

Press the sushi rice onto the nori. Take about 1/4 of the cooked sushi rice and firmly press it onto the nori-covered side of one tortilla, creating an even layer that covers the entire nori surface. Repeat for the remaining tortillas.

Prepare the batter and breading. In a shallow bowl, whisk together the all-purpose flour and cold water until a smooth, thin batter forms. In another shallow bowl, spread out the panko breadcrumbs.

Batter and bread the taco shells. Carefully dip the rice-covered side of one nori-tortilla into the liquid batter, ensuring the rice is fully coated. Immediately transfer the battered, rice-covered side to the plate of panko breadcrumbs, pressing gently to ensure a thorough and even coating of panko. Set aside on a clean plate and repeat for the remaining taco shells.

Fry the taco shells. Heat the frying oil in a large skillet or pot over medium-high heat until it reaches 350°F. Carefully place one panko-coated rice-tortilla into the hot oil, rice-side down. Fry until the rice side is golden brown and crispy, about 2-3 minutes. Using tongs, carefully flip the taco shell and fry the tortilla side for about 1 minute until lightly golden. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Repeat for the remaining taco shells.

Assemble the tacos. On each crispy rice base, arrange 3 pieces of cooked shrimp tempura. Place slices of avocado on top of the shrimp tempura.

Garnish and serve. Drizzle spicy mayo generously over the avocado and shrimp. Drizzle eel sauce over the spicy mayo. Sprinkle sesame seeds over the top for garnish. Serve immediately.
