A true fusion of cultures, this fun recipe revisits the classic sushi in a crispy nori taco form.
Ingredients
For the taco shells:
- 4 nori sheets cut into taco-sized pieces
- 1 cup plain flour
- 1 cup ice-cold sparkling water
- 1 egg yolk
- ½ tsp baking powder
- cooking oil for frying
For the filling:
- 1 pack United Fish Co Tangyang Crispy Squid
- 2 cups cooked white rice
- 1 cucumber sliced in matchsticks
- yum yum sauce
- Sriracha optional
Instructions
For the nori taco shells:
- Heat cooking oil to 180°C.
- Whisk together all tempura batter ingredients until slightly lumpy.
- Dip nori sheets into the tempura batter, ensuring they are well-coated.
- Fry the nori in batches until golden brown and crispy (about 1-2 minutes). Drain excess oil on a paper towel-lined plate.
- While still warm, shape fried nori sheets into taco shells by draping them over the edges of an inverted muffin tin or shaping them by hand. Allow to cool completely.
For the taco filling:
- Cook squid as per packet instructions.
- Line the bottom of the taco shells with rice, cucumber, top with squid then drizzle with yum yum sauce and sriracha if using. Serve immediately.