Crispy Sushi Tacos
Crispy Sushi Tacos
Ingredients
For the Crispy Taco Shells
- 4 nori seaweed sheets
- 4 round flour tortillas, 6-inch
- 1 1/2 cups sushi rice, cooked and seasoned
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1 cup panko breadcrumbs
- 3 cups frying oil, such as vegetable or canola
For the Toppings
- 12 cooked shrimp tempura, or other fried seafood/protein
- 1 avocado, ripe, sliced
- 1/4 cup spicy mayo
- 1/4 cup eel sauce
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
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.
⏱️ 5 min
- 2
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.
⏱️ 5 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 7 min
- 5
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.
⏱️ 15 min•🌡️ 350
- 6
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.
⏱️ 5 min
- 7
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sushi Tacos
For the Crispy Taco Shells
- 4 nori seaweed sheets
- 4 round flour tortillas, 6-inch
- 1 1/2 cups sushi rice, cooked and seasoned
- 1/2 cup all-purpose flour
- 1/2 cup cold water
- 1 cup panko breadcrumbs
- 3 cups frying oil, such as vegetable or canola
For the Toppings
- 12 cooked shrimp tempura, or other fried seafood/protein
- 1 avocado, ripe, sliced
- 1/4 cup spicy mayo
- 1/4 cup eel sauce
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
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.
⏱️ 5 min - 2
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.
⏱️ 5 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 7 min - 5
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.
⏱️ 15 min•🌡️ 350 - 6
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.
⏱️ 5 min - 7
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.
⏱️ 5 min