Sushi Taco with Golden Lava Shrimp
Sushi Taco with Golden Lava Shrimp
Ingredients
For the Nori Taco Shells
- 4 nori sheets
- 4 sheets rice paper
- 1 1/2 cups sushi rice, cooked
- as needed cooking oil spray
- as needed water, for spraying
For the Golden Lava Shrimp
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1 tablespoon Chin-Su fish sauce
- 2 tablespoons Chin-Su hot sauce
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- 2 tablespoons green onion, chopped, for garnish
For Assembly
- 1 avocado, sliced
- as needed spicy mayo
- as needed unagi sauce
- as needed hot sauce, optional, for drizzling
Instructions
- 1
Prepare the Nori Taco Shells: Place a sheet of rice paper on a clean surface. Lightly spray the rice paper with water until it is pliable.
⏱️ 1 min - 2
Place one nori sheet directly on top of the moistened rice paper. Using a circular cutter or a sharp knife, cut the layered rice paper and nori into a round shape (approximately 4-5 inches in diameter).
⏱️ 2 min
- 3
Evenly spread a thin layer of cooked sushi rice over the round nori and rice paper. Carefully fold the rice-covered nori and rice paper into a taco shape. Repeat for remaining shells.
⏱️ 5 min
- 4
Place each folded taco shell into a small ramekin or a similar heat-proof dish to help it hold its shape during air frying. Lightly spray the taco shells with cooking oil.
⏱️ 2 min
- 5
Air fry the taco shells at 380°F for 6 minutes, or until they become crispy. Set aside.
⏱️ 6 min•🌡️ 380
- 6
Prepare the Golden Lava Sauce: In a small bowl, whisk together the Chin-Su fish sauce, Chin-Su hot sauce, 2 tablespoons of water, lemon juice, and sugar. Set aside.
⏱️ 2 min
- 7
Prepare the Golden Lava Shrimp: Heat a large pan over medium-high heat. Add the peeled and deveined shrimp and pan-fry for 2 minutes on each side, until cooked through. Remove the cooked shrimp from the pan and set aside.
⏱️ 4 min
- 8
In the same pan, reduce the heat to medium-low. Add the butter and minced garlic. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 9
Pour the prepared Golden Lava Sauce into the pan with the butter and garlic. Bring to a gentle simmer.
⏱️ 1 min
- 10
Return the pan-fried shrimp to the pan with the sauce. Let it simmer for 2-3 minutes, or until the shrimp are fully coated in the sauce and heated through. Remove from heat.
⏱️ 3 min
- 11
Chop the cooked Golden Lava Shrimp into bite-sized pieces. Garnish with chopped green onion.
⏱️ 2 min
- 12
Assemble the Sushi Tacos: Take the crispy nori taco shells. Fill each taco shell with sliced avocado.
⏱️ 2 min
- 13
Add the prepared Golden Lava Shrimp pieces into the taco shells. Drizzle with spicy mayo, unagi sauce, and additional hot sauce (if desired) before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Taco with Golden Lava Shrimp
For the Nori Taco Shells
- 4 nori sheets
- 4 sheets rice paper
- 1 1/2 cups sushi rice, cooked
- as needed cooking oil spray
- as needed water, for spraying
For the Golden Lava Shrimp
- 1 pound shrimp, peeled and deveined
- 2 tablespoons butter
- 1 tablespoon garlic, minced
- 1 tablespoon Chin-Su fish sauce
- 2 tablespoons Chin-Su hot sauce
- 2 tablespoons water
- 2 tablespoons lemon juice
- 2 teaspoons sugar
- 2 tablespoons green onion, chopped, for garnish
For Assembly
- 1 avocado, sliced
- as needed spicy mayo
- as needed unagi sauce
- as needed hot sauce, optional, for drizzling
Instructions
- 1
Prepare the Nori Taco Shells: Place a sheet of rice paper on a clean surface. Lightly spray the rice paper with water until it is pliable.
⏱️ 1 min - 2
Place one nori sheet directly on top of the moistened rice paper. Using a circular cutter or a sharp knife, cut the layered rice paper and nori into a round shape (approximately 4-5 inches in diameter).
⏱️ 2 min - 3
Evenly spread a thin layer of cooked sushi rice over the round nori and rice paper. Carefully fold the rice-covered nori and rice paper into a taco shape. Repeat for remaining shells.
⏱️ 5 min - 4
Place each folded taco shell into a small ramekin or a similar heat-proof dish to help it hold its shape during air frying. Lightly spray the taco shells with cooking oil.
⏱️ 2 min - 5
Air fry the taco shells at 380°F for 6 minutes, or until they become crispy. Set aside.
⏱️ 6 min•🌡️ 380 - 6
Prepare the Golden Lava Sauce: In a small bowl, whisk together the Chin-Su fish sauce, Chin-Su hot sauce, 2 tablespoons of water, lemon juice, and sugar. Set aside.
⏱️ 2 min - 7
Prepare the Golden Lava Shrimp: Heat a large pan over medium-high heat. Add the peeled and deveined shrimp and pan-fry for 2 minutes on each side, until cooked through. Remove the cooked shrimp from the pan and set aside.
⏱️ 4 min - 8
In the same pan, reduce the heat to medium-low. Add the butter and minced garlic. Sauté for 1 minute until fragrant.
⏱️ 1 min - 9
Pour the prepared Golden Lava Sauce into the pan with the butter and garlic. Bring to a gentle simmer.
⏱️ 1 min - 10
Return the pan-fried shrimp to the pan with the sauce. Let it simmer for 2-3 minutes, or until the shrimp are fully coated in the sauce and heated through. Remove from heat.
⏱️ 3 min - 11
Chop the cooked Golden Lava Shrimp into bite-sized pieces. Garnish with chopped green onion.
⏱️ 2 min - 12
Assemble the Sushi Tacos: Take the crispy nori taco shells. Fill each taco shell with sliced avocado.
⏱️ 2 min - 13
Add the prepared Golden Lava Shrimp pieces into the taco shells. Drizzle with spicy mayo, unagi sauce, and additional hot sauce (if desired) before serving.
⏱️ 2 min