Baixar Vídeo do TikTok: Crispy Salmon Sushi Taco Ingredients 250g 1 25 cups uncooked

Crispy Salmon Sushi Taco 🍙🌮 Ingredients 🍚 250g / 1.25 cups uncooked sushi rice 🍾 3 tbsp mirin 🧈 3 tbsp toasted sesame oil 🧂 Salt and sugar (to taste) 🥬 5 Nori sheets 🌾 1/2 cup all-purpose flour 🥣 1/3 cup water 🌾 2 cups panko breadcrumbs 🛢️ 1.5 cups frying oil 🥩 300g / 10 oz sushi-grade salmon fillet 🫙 2 tbsp soy sauce 🌶️ 1 tsp chili oil 🧀 1 tbsp cream cheese 🥑 1 avocado 🥒 2 cucumbers 🍯 2 tbsp teriyaki sauce 🌶️ 2 tbsp Sriracha mayo Instructions 1️⃣ Wash and cook the sushi rice, then transfer it to a bowl and gently fold in the mirin, toasted sesame oil, a pinch of salt, and a pinch of sugar. 2️⃣ Place a small plate over your first nori sheet and use scissors to cut out a neat, large circle to act as your template. 3️⃣ Stack the remaining 4 nori sheets underneath your newly cut circle, and use your scissors to cut out the remaining shapes all at once. 4️⃣ Press a flat, thick layer of the seasoned sushi rice across one entire side of each of the 5 nori circles. 5️⃣ Whisk the flour and water together in a bowl until smooth, aiming for a thick, heavy glue consistency. 6️⃣ Dredge the tacos thoroughly through the thick flour batter, and press firmly into the panko breadcrumbs to coat completely. 7️⃣ Heat the frying oil in a pan, fold each taco in half to close the taco shapes and fry in small batches until the panko shells are deeply golden, then drain. 8️⃣ While the tacos fry, dice the raw salmon into small cubes and mix thoroughly in a bowl with the soy sauce, chili oil, and cream cheese. 9️⃣ Slice open the avocados, cut the cucumbers into thin, crisp slices, carefully open your warm taco shells, and stuff them evenly with the avocado, cucumber, salmon mixture, teriyaki sauce, and Sriracha mayo. #crispy #sushi #taco #salmon