Viral Sushi Taco Recipe
Viral Sushi Taco Recipe
Ingredients
For the Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Nori Shells
- 8 nori sheets
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup water
- 1 cup panko breadcrumbs
- 1 cup vegetable oil, for shallow frying
For the Filling
- 1/2 cup purple cabbage, julienned
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1/4 cup cream cheese, softened, or Greek yogurt/mayonnaise
- 1/2 pound large shrimp, peeled, deveined, and chopped
- 1 teaspoon olive oil, for pan-tossing shrimp
For Assembly and Garnish
- 1 avocado, sliced
- 1/4 cup spicy mayonnaise, or orange mayonnaise
- 2 tablespoons oyster sauce
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, thinly sliced
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 1/2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and rice is soft and slightly mushy. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
While the rice is still warm, transfer it to a large bowl. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved. Pour this mixture over the warm rice and gently fold it in until well combined. Set aside to cool slightly.
⏱️ 5 min
- 3
Using a 3-inch round cookie cutter or a sharp knife, cut 8 circles from the nori sheets. You may need to overlap nori sheets slightly to get 8 circles.
⏱️ 5 min
- 4
Spread a thin, even layer of the prepared sushi rice mixture onto one side of each nori circle, leaving a small border around the edge.
⏱️ 5 min
- 5
In a shallow dish, whisk together the all-purpose flour, cornstarch, and 1/4 cup water to create a slightly thick slurry. In another shallow dish, place the panko breadcrumbs.
⏱️ 3 min
- 6
Dip the side of the nori circle WITHOUT rice into the cornstarch slurry, ensuring it's fully coated. Then, immediately transfer it to the panko breadcrumbs, pressing gently to ensure a good coating. Repeat with all nori circles.
⏱️ 7 min
- 7
Heat 1 cup of vegetable oil in a large skillet or shallow pot over medium heat to 350°F. Carefully place the panko-coated nori circles, panko-side down, into the hot oil. Shallow fry for 2-3 minutes, or until golden brown and crispy. Flip and fry the rice side for 1 minute, just to warm through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Set aside.
⏱️ 10 min•🌡️ 350
- 8
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the chopped shrimp and pan-toss for 3-5 minutes, or until cooked through and pink. Remove from heat and let cool slightly.
⏱️ 5 min
- 9
In a medium bowl, combine the julienned purple cabbage, carrots, cucumber, cooked chopped shrimp, and softened cream cheese (or Greek yogurt/mayonnaise). Mix well until all ingredients are evenly distributed.
⏱️ 5 min
- 10
To assemble the sushi tacos, take a crispy nori shell. On the rice side, layer a few slices of avocado. Top with a generous spoonful of the prawn-veggie filling.
⏱️ 5 min
- 11
Gently fold the crispy shell in half to form a taco shape. Drizzle with spicy mayonnaise and oyster sauce. Garnish with sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Sushi Taco Recipe
For the Sushi Rice
- 1 cup sushi rice
- 1 1/2 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
For the Nori Shells
- 8 nori sheets
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1/4 cup water
- 1 cup panko breadcrumbs
- 1 cup vegetable oil, for shallow frying
For the Filling
- 1/2 cup purple cabbage, julienned
- 1/2 cup carrots, julienned
- 1/2 cup cucumber, julienned
- 1/4 cup cream cheese, softened, or Greek yogurt/mayonnaise
- 1/2 pound large shrimp, peeled, deveined, and chopped
- 1 teaspoon olive oil, for pan-tossing shrimp
For Assembly and Garnish
- 1 avocado, sliced
- 1/4 cup spicy mayonnaise, or orange mayonnaise
- 2 tablespoons oyster sauce
- 1 tablespoon sesame seeds
- 2 tablespoons green onions, thinly sliced
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 1/2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and rice is soft and slightly mushy. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice is still warm, transfer it to a large bowl. In a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved. Pour this mixture over the warm rice and gently fold it in until well combined. Set aside to cool slightly.
⏱️ 5 min - 3
Using a 3-inch round cookie cutter or a sharp knife, cut 8 circles from the nori sheets. You may need to overlap nori sheets slightly to get 8 circles.
⏱️ 5 min - 4
Spread a thin, even layer of the prepared sushi rice mixture onto one side of each nori circle, leaving a small border around the edge.
⏱️ 5 min - 5
In a shallow dish, whisk together the all-purpose flour, cornstarch, and 1/4 cup water to create a slightly thick slurry. In another shallow dish, place the panko breadcrumbs.
⏱️ 3 min - 6
Dip the side of the nori circle WITHOUT rice into the cornstarch slurry, ensuring it's fully coated. Then, immediately transfer it to the panko breadcrumbs, pressing gently to ensure a good coating. Repeat with all nori circles.
⏱️ 7 min - 7
Heat 1 cup of vegetable oil in a large skillet or shallow pot over medium heat to 350°F. Carefully place the panko-coated nori circles, panko-side down, into the hot oil. Shallow fry for 2-3 minutes, or until golden brown and crispy. Flip and fry the rice side for 1 minute, just to warm through. Remove from oil and place on a wire rack lined with paper towels to drain excess oil. Set aside.
⏱️ 10 min•🌡️ 350 - 8
Heat 1 teaspoon of olive oil in a small skillet over medium heat. Add the chopped shrimp and pan-toss for 3-5 minutes, or until cooked through and pink. Remove from heat and let cool slightly.
⏱️ 5 min - 9
In a medium bowl, combine the julienned purple cabbage, carrots, cucumber, cooked chopped shrimp, and softened cream cheese (or Greek yogurt/mayonnaise). Mix well until all ingredients are evenly distributed.
⏱️ 5 min - 10
To assemble the sushi tacos, take a crispy nori shell. On the rice side, layer a few slices of avocado. Top with a generous spoonful of the prawn-veggie filling.
⏱️ 5 min - 11
Gently fold the crispy shell in half to form a taco shape. Drizzle with spicy mayonnaise and oyster sauce. Garnish with sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min