Sushi Taco with Tempura Fried Nori Shell

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1. “Makes 8 sushi tacos ½ package tempura batter mix 4 nori sheets Neutral-flavored oil 1 cup sushi rice 1 Persian cucumber Sesame seeds Optional: chilis and cilantro Spicy Tuna (makes 8 rolls): 5 oz sushi-grade tuna 1 ½ tablespoons mayo 1 tablespoon sriracha Spicy Kani (makes 8 rolls): 8 kani sticks 2 tablespoons mayo 1 tablespoon sriracha 1 teaspoon sesame seeds Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom. Each rectangle will form a shell. Discard the scraps. Prepare the tempura mix according to the package instructions, using only half the package. Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F. Working one at a time coat the nori in the tempura batter (depending on the size of your skillet you may be able to fit 2).** It is important to fry only 1–2 at a time, as the nori sheets become wet once coated and will tear if not placed in the oil immediately. Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden. Remove the shell and immediately bend it to create a taco shape and rest on a paper towel. A taco holder works well for this step. For the spicy tuna, mince the tuna and mix it with the mayo and sriracha. For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha. Sprinkle sesame seeds on top. To assemble each taco, layer a small amount of rice in the shell, add your filling, and top with julienned cucumber, optional chilis, cilantro, and sesame seeds.”

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2. How are we supposed to know what any of it is with no ingredient list or narration? I hate shorts. Thumbs down.

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3. Ok this channel is reading my mind I was literally looking up this recipe earlier

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4. This looks heavenly ❤

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5. Rabbit food

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6. Looks delicious.

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7. That looks so good. Fried tempura is always good

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8. Yum 🤤 🙌🙏💪👏

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