Crunchy Sushi Tacos
These crunchy sushi tacos combine the fresh flavors of salmon, avocado, and cucumber with a creamy sriracha‑cheese sauce, all wrapped in a crispy nori shell. Light, low‑calorie, and irresistibly satisfying, they’re perfect for a quick, healthy dinner that feels indulgent.
Maker: Jon García Abad | Entrenador online
From: Instagram(view original)
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Ingredients
- 8 4/5 oz sushi rice
- 2 tbsp rice vinegar
- 4 piece nori sheets
- 7 1/10 oz fresh salmon
- 1 piece avocado
- 0.5 piece cucumber
- to taste scallions
- to taste sesame seeds
- 1 lime juice
Creamy Sauce
- 5 3/10 oz fresh cheese
- 1 tbsp soy sauce
- to taste sriracha mayo
Crunchy Batter
- 1 1/10 oz cornstarch
- 1 1/10 oz flour
- 1 1/2 fl oz cold water
- to cover panko breadcrumbs
Instructions
- 1Cook the sushi rice and mix it with the rice vinegar. Let it cool slightly.
- 2Cut the nori sheets into circles or squares.
- 3Place a nori sheet on a plate.
- 4Spread cooked rice onto the nori sheet.
- 5Spoon white sauce over the rice.
- 6Flip the nori so the rice is on the outside.
- 7Mix the cornstarch, flour, and cold water to create a light tempura‑style batter.
- 8Coat the nori with the batter, then roll in panko breadcrumbs and air‑fry for 15‑20 minutes at 180‑392°F until super crunchy.
- 9Whisk the whipped fresh cheese with soy sauce and sriracha mayo until a creamy sauce forms.
- 10When the taco has cooled a bit, add the sauce, cubed salmon, avocado, cucumber, scallions, and a sprinkle of sesame seeds on top.
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Frequently asked questions
- How long does it take to make Crunchy Sushi Tacos?
- About 40 minutes in total: 20 minutes of prep and 20 minutes of cooking.
- How many servings does this Crunchy Sushi Tacos recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crunchy Sushi Tacos recipe come from?
- It was shared by Jon García Abad | Entrenador online on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.