Sushi Rice Tacos with Teriyaki Donut Glaze
Sushi Rice Tacos with Teriyaki Donut Glaze
Ingredients
For the Donut Taco Shells
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup warm milk, 105-115°F
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg, large
- 1/4 cup unsalted butter, melted
- 4 cups vegetable oil, for frying
For the Sushi Rice Filling
- 1 1/2 cups sushi rice
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 12 ounces sashimi-grade salmon, diced into 1/2-inch pieces
- 2 avocado, ripe, thinly sliced
- 1 cucumber, English, julienned
- 2 nori sheets, cut into thin strips
For the Teriyaki Donut Glaze
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, or water
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
Instructions
- 1
Activate the yeast: In a small bowl, combine the warm milk (105-115°F), 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min
- 2
Prepare the donut dough: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Add the activated yeast mixture, egg, and melted butter to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min
- 3
Knead and rise: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 3-5 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 75 min
- 4
Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 5
Season the sushi rice: While the rice cooks, combine rice vinegar, 2 tablespoons granulated sugar, and 1/2 teaspoon salt in a small bowl. Heat gently until sugar and salt dissolve. Transfer the cooked rice to a large, shallow bowl. Pour the vinegar mixture over the rice and fold gently with a rice paddle or wooden spoon until well combined. Fan the rice to cool it quickly to room temperature.
⏱️ 10 min
- 6
Prepare the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, sake (or water), 2 tablespoons granulated sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat. In a separate small bowl, whisk together cornstarch and 2 tablespoons water to create a slurry. Slowly whisk the slurry into the simmering teriyaki sauce. Cook, stirring constantly, until the glaze thickens to a syrupy consistency, about 2-3 minutes. Remove from heat and set aside.
⏱️ 10 min
- 7
Shape and fry the donut shells: Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface and roll it to about 1/2-inch thickness. Using a knife or pizza cutter, cut the dough into oblong or crescent shapes, roughly 4-5 inches long, to resemble taco shells. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F. Fry the donut shells in batches for 1-2 minutes per side, until golden brown and cooked through. Use tongs to carefully remove them and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350
- 8
Glaze and assemble: While the donuts are still warm, dip each donut taco shell into the prepared teriyaki glaze, ensuring both sides are coated. Place them back on the wire rack. Fill each glazed donut shell with a spoonful of seasoned sushi rice. Top with diced salmon, sliced avocado, julienned cucumber, and strips of nori.
⏱️ 10 min
- 9
Garnish and serve: Sprinkle the assembled sushi rice tacos with toasted sesame seeds and thinly sliced green onions. Serve immediately and enjoy your unique culinary creation!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Rice Tacos with Teriyaki Donut Glaze
Ingredients
For the Donut Taco Shells
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 1/2 cup warm milk, 105-115°F
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 egg, large
- 1/4 cup unsalted butter, melted
- 4 cups vegetable oil, for frying
For the Sushi Rice Filling
- 1 1/2 cups sushi rice
- 1 3/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 12 ounces sashimi-grade salmon, diced into 1/2-inch pieces
- 2 avocado, ripe, thinly sliced
- 1 cucumber, English, julienned
- 2 nori sheets, cut into thin strips
For the Teriyaki Donut Glaze
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sake, or water
- 2 tablespoons granulated sugar
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 stalks green onions, thinly sliced
Instructions
- 1
Activate the yeast: In a small bowl, combine the warm milk (105-115°F), 1 tablespoon of granulated sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy.
⏱️ 10 min - 2
Prepare the donut dough: In a large bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, and 1/2 teaspoon salt. Add the activated yeast mixture, egg, and melted butter to the dry ingredients. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
⏱️ 5 min - 3
Knead and rise: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Alternatively, knead with a stand mixer for 3-5 minutes. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 75 min - 4
Cook the sushi rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 5
Season the sushi rice: While the rice cooks, combine rice vinegar, 2 tablespoons granulated sugar, and 1/2 teaspoon salt in a small bowl. Heat gently until sugar and salt dissolve. Transfer the cooked rice to a large, shallow bowl. Pour the vinegar mixture over the rice and fold gently with a rice paddle or wooden spoon until well combined. Fan the rice to cool it quickly to room temperature.
⏱️ 10 min - 6
Prepare the teriyaki glaze: In a small saucepan, combine soy sauce, mirin, sake (or water), 2 tablespoons granulated sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat. In a separate small bowl, whisk together cornstarch and 2 tablespoons water to create a slurry. Slowly whisk the slurry into the simmering teriyaki sauce. Cook, stirring constantly, until the glaze thickens to a syrupy consistency, about 2-3 minutes. Remove from heat and set aside.
⏱️ 10 min - 7
Shape and fry the donut shells: Once the dough has risen, punch it down gently. Turn it out onto a lightly floured surface and roll it to about 1/2-inch thickness. Using a knife or pizza cutter, cut the dough into oblong or crescent shapes, roughly 4-5 inches long, to resemble taco shells. Heat vegetable oil in a large heavy-bottomed pot or Dutch oven to 350°F. Fry the donut shells in batches for 1-2 minutes per side, until golden brown and cooked through. Use tongs to carefully remove them and place on a wire rack lined with paper towels to drain excess oil.
⏱️ 15 min•🌡️ 350 - 8
Glaze and assemble: While the donuts are still warm, dip each donut taco shell into the prepared teriyaki glaze, ensuring both sides are coated. Place them back on the wire rack. Fill each glazed donut shell with a spoonful of seasoned sushi rice. Top with diced salmon, sliced avocado, julienned cucumber, and strips of nori.
⏱️ 10 min - 9
Garnish and serve: Sprinkle the assembled sushi rice tacos with toasted sesame seeds and thinly sliced green onions. Serve immediately and enjoy your unique culinary creation!
⏱️ 5 min