How about we create “Sushi Tacos”? We’ll combine the delicate flavors of Japanese sushi with the fun and handheld form of Mexican tacos.
Here’s a recipe to get you started:
Ingredients:
– For the sushi rice:
– 2 cups sushi rice
– 2 1/2 cups water
– 1/4 cup rice vinegar
– 2 tablespoons sugar
– 1 tablespoon salt
– For the fillings:
– Fresh sashimi-grade fish (such as tuna, salmon, or shrimp), thinly sliced
– Avocado, thinly sliced
– Cucumber, julienned
– Carrot, julienned
– Pickled ginger
– Nori sheets, cut into small pieces
– For the tacos:
– Mini tortillas or gyoza (dumpling) wrappers, lightly fried or baked to form taco shells
– For the toppings:
– Soy sauce
– Wasabi
– Sesame seeds
– Scallions, finely chopped:
1. Prepare the sushi rice:
– Rinse the sushi rice under cold water until the water runs clear.
– Combine the rice and water in a rice cooker or pot. Cook according to the rice cooker instructions or bring to a boil, then cover and simmer for about 20 minutes until the water is absorbed.
– In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
2. Prepare the taco shells:
– If using tortillas, cut them into smaller taco-sized rounds if needed. Lightly fry or bake the tortillas or gyoza wrappers until they are crispy and form a taco shape.
3. Assemble the sushi tacos:
– Fill each taco shell with a layer of sushi rice.
– Add slices of fish, avocado, cucumber, and carrot.
– Top with a small piece of nori, pickled ginger, sesame seeds, and scallions.
4. Serve:
– Serve the sushi tacos with soy sauce and wasabi on the side for dipping.
