Viral Crispy Sushi Tacos
Viral Crispy Sushi Tacos
Ingredients
For the Crispy Rice Shells
- 2 cups sushi rice, cooked according to package instructions
- 1/2 cup all-purpose flour, for dredging
- 1 egg, large
- 1/4 cup water
- 1/4 cup all-purpose flour, for tempura batter
- 1 1/2 cups panko breadcrumbs
- 3 cups cooking oil, for frying
For the Spicy Mayo Sauce
- 1/2 cup Chosen Foods Classic Mayo
- 2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
For the Filling & Garnish
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 6 ounces sashimi-grade salmon, diced into small cubes
- 6 ounces sashimi-grade tuna, diced into small cubes
- 2 tablespoons green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
While the cooked sushi rice is still warm, firmly press it into taco-shaped molds to form the shells. If you don't have molds, you can shape them by hand into thick, flat taco-like shapes. Place the molded rice shells in the freezer for at least 30 minutes to chill and firm up.
⏱️ 35 min
- 2
Prepare the tempura batter: In a mixing bowl, whisk together the egg, 1/4 cup water, and 1/4 cup all-purpose flour until a smooth batter forms. It should be thick enough to coat a spoon.
⏱️ 5 min
- 3
Set up your dredging station: Prepare three separate shallow bowls. Fill the first with 1/2 cup all-purpose flour, the second with the prepared tempura batter, and the third with panko breadcrumbs.
⏱️ 2 min
- 4
Remove the chilled rice shells from the freezer. Carefully dredge each rice shell first in the dry all-purpose flour, ensuring it is fully coated. Next, dip the flour-coated shell into the tempura batter, making sure it is evenly covered. Immediately transfer the battered shell to the bowl of panko breadcrumbs. Gently press the panko onto the rice to ensure a thick and even coating. Repeat this process for all the rice shells.
⏱️ 15 min
- 5
Heat the cooking oil in a deep fryer or a large skillet to 350°F. Ensure there is enough oil for shallow frying, about 1 1/2 to 2 inches deep. Carefully place the panko-coated rice shells into the hot oil, frying in batches if necessary to avoid overcrowding.
⏱️ 5 min•🌡️ 350
- 6
Fry each side of the rice shells until they turn a rich golden brown and become crispy, about 2-3 minutes per side. Once fried, remove the crispy rice shells from the oil and place them on a wire rack to drain any excess oil.
⏱️ 10 min
- 7
Prepare the spicy mayo sauce: In a small bowl, combine the Chosen Foods Classic Mayo, sriracha, and sesame oil. Whisk all ingredients together until thoroughly mixed and smooth.
⏱️ 3 min
- 8
In a separate bowl, gently toss the diced sashimi-grade salmon and tuna with about half of the prepared spicy mayo sauce until the fish is evenly coated. You can add more sauce to taste if desired.
⏱️ 5 min
- 9
Assemble the sushi tacos: Take one crispy fried rice shell. Layer the bottom with a few slices of cucumber. Add slices of fresh avocado on top of the cucumber. Spoon a generous amount of the spicy salmon and tuna mixture into the rice shell, over the vegetables. Garnish the assembled taco with freshly chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy the crispy texture and fresh flavors.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Crispy Sushi Tacos
For the Crispy Rice Shells
- 2 cups sushi rice, cooked according to package instructions
- 1/2 cup all-purpose flour, for dredging
- 1 egg, large
- 1/4 cup water
- 1/4 cup all-purpose flour, for tempura batter
- 1 1/2 cups panko breadcrumbs
- 3 cups cooking oil, for frying
For the Spicy Mayo Sauce
- 1/2 cup Chosen Foods Classic Mayo
- 2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
For the Filling & Garnish
- 1/2 cucumber, thinly sliced
- 1 avocado, sliced
- 6 ounces sashimi-grade salmon, diced into small cubes
- 6 ounces sashimi-grade tuna, diced into small cubes
- 2 tablespoons green onions, chopped, for garnish
- 1 teaspoon sesame seeds, for garnish
Instructions
- 1
While the cooked sushi rice is still warm, firmly press it into taco-shaped molds to form the shells. If you don't have molds, you can shape them by hand into thick, flat taco-like shapes. Place the molded rice shells in the freezer for at least 30 minutes to chill and firm up.
⏱️ 35 min - 2
Prepare the tempura batter: In a mixing bowl, whisk together the egg, 1/4 cup water, and 1/4 cup all-purpose flour until a smooth batter forms. It should be thick enough to coat a spoon.
⏱️ 5 min - 3
Set up your dredging station: Prepare three separate shallow bowls. Fill the first with 1/2 cup all-purpose flour, the second with the prepared tempura batter, and the third with panko breadcrumbs.
⏱️ 2 min - 4
Remove the chilled rice shells from the freezer. Carefully dredge each rice shell first in the dry all-purpose flour, ensuring it is fully coated. Next, dip the flour-coated shell into the tempura batter, making sure it is evenly covered. Immediately transfer the battered shell to the bowl of panko breadcrumbs. Gently press the panko onto the rice to ensure a thick and even coating. Repeat this process for all the rice shells.
⏱️ 15 min - 5
Heat the cooking oil in a deep fryer or a large skillet to 350°F. Ensure there is enough oil for shallow frying, about 1 1/2 to 2 inches deep. Carefully place the panko-coated rice shells into the hot oil, frying in batches if necessary to avoid overcrowding.
⏱️ 5 min•🌡️ 350 - 6
Fry each side of the rice shells until they turn a rich golden brown and become crispy, about 2-3 minutes per side. Once fried, remove the crispy rice shells from the oil and place them on a wire rack to drain any excess oil.
⏱️ 10 min - 7
Prepare the spicy mayo sauce: In a small bowl, combine the Chosen Foods Classic Mayo, sriracha, and sesame oil. Whisk all ingredients together until thoroughly mixed and smooth.
⏱️ 3 min - 8
In a separate bowl, gently toss the diced sashimi-grade salmon and tuna with about half of the prepared spicy mayo sauce until the fish is evenly coated. You can add more sauce to taste if desired.
⏱️ 5 min - 9
Assemble the sushi tacos: Take one crispy fried rice shell. Layer the bottom with a few slices of cucumber. Add slices of fresh avocado on top of the cucumber. Spoon a generous amount of the spicy salmon and tuna mixture into the rice shell, over the vegetables. Garnish the assembled taco with freshly chopped green onions and a sprinkle of sesame seeds. Serve immediately and enjoy the crispy texture and fresh flavors.
⏱️ 10 min