Loading Yumzy...
Crispy Nori Avocado Sushi Tacos
medium
Dinner
Fusion
Crispy Nori Avocado Sushi Tacos
25m
Prep
20m
Cook
4
Servings
1K+
Views
1 photos • Tap to view
Crispy tempura-battered nori shells loaded with seasoned sushi rice, creamy avocado, crisp cucumber, and a drizzle of spicy vegan mayo.
Y
Yumzy
Public Recipe
Premium recipe tools
Cook with confidence and adapt this recipe to your table.
Serving Scaler
Change servings and recalculate ingredient quantities instantly.
4
Unlock Cooking Mode and Serving Scaler with Yumzy Premium.Go Premium
Ingredients
- ✓240 ml short-grain sushi rice
- ✓300 ml water
- ✓30 ml rice vinegar
- ✓15 ml sugar
- ✓0.5 tsp fine sea salt
- ✓4 sheets nori seaweed
- ✓120 ml all-purpose flour
- ✓30 ml cornstarch
- ✓120 ml ice water
- ✓480 ml neutral frying oil
- ✓2 whole ripe avocados
- ✓0.5 medium English cucumber
- ✓60 ml mayonnaise
- ✓15 ml sriracha sauce
- ✓15 ml toasted white and black sesame seeds
- ✓2 stalks green onions
Instructions
1
Combine the rinsed sushi rice and water in a medium saucepan. Bring to a boil over medium-high heat, cover tightly, reduce heat to low, and cook undisturbed for 15 minutes. Remove from heat and allow to steam covered for 10 minutes.
💡
Tip:Do not lift the lid during steaming to keep the moisture sealed inside.
2
In a small bowl, whisk together the rice vinegar, sugar, and 0.3 teaspoon salt until dissolved. Transfer warm rice into a wide non-metallic bowl, drizzle the seasoned vinegar evenly over it, and gently fold with a rice paddle to coat. Let cool to room temperature.
💡
Tip:Fan the rice while folding to give it a glossy sushi restaurant finish.
3
Whisk together the mayonnaise and sriracha in a small ramekin until smooth. Set aside for drizzling.
💡
Tip:Transfer to a squeeze bottle for clean presentation lines.
4
Prepare the tempura batter by whisking together the flour, cornstarch, remaining 0.3 teaspoon salt, and chilled ice water just until combined; small lumps are completely fine.
💡
Tip:Keep the batter cold to ensure a light, shatteringly crisp crust.
5
Heat the frying oil in a wide skillet or wok to 177 °C (175 °C). Dip the shiny, smooth side of each nori sheet lightly into the batter. Carefully lay into hot oil and immediately use tongs to bend the sheet into a taco shell shape as it crisps. Fry for 45 to 60 seconds until firm and bubbly, then drain on a wire rack upside down.
💡
Tip:Fry one or two shells at a time to prevent the oil temperature from dropping.
6
Assemble the tacos by gently spooning 2 to 45 ml of seasoned sushi rice into the base of each crispy nori taco shell.
💡
Tip:Dip your spoon in water to prevent the sticky sushi rice from clinging.
7
Top the sushi rice layer with cucumber strips and generous slices of ripe avocado. Drizzle with spicy mayo, then garnish with sliced green onions and toasted sesame seeds. Serve immediately.
💡
Tip:Eat right away while the nori shells are at peak crispness.
📝 Chef's Notes
Best enjoyed immediately after assembling because the moisture from the rice will soften the nori shells over time. You can prepare the sushi rice and sauces up to 4 hours in advance.
avocado
sushi
tacos
fusion
vegan-friendly
crispy nori
finger food
sushi tacos
avocado sushi
Love this recipe?
Join Yumzy to create your own recipes, discover more delicious meals, and get personalized cooking assistance!
Recipes shared by Yumzy users. Please verify recipes, ingredients and cooking times. 詳しく見る: Terms of Service.