Tempura Salmon Sushi Taco (Print Version)
# Ingredients:
→ Tempura Batter
01 -
¾ cup flour
02 -
¾ cup potato starch, divided (¼ cup for batter and ½ cup for coating salmon)
03 -
1 egg
04 -
¼ cup cold vodka
05 -
¾ cup cold carbonated water
→ Sushi Tacos
06 -
1 lb salmon, skin removed and cut into bite-sized cubes
07 -
8 sheets seaweed, cut into circles
08 -
1 cup cooked sushi rice
09 -
1 avocado, peeled and sliced
10 -
½ English cucumber, cut into strips
11 -
3 tablespoons chopped green onion
12 -
4 tablespoons mayonnaise mixed with sriracha, to taste
13 -
1 teaspoon sriracha, or to taste
14 -
Sesame seeds for garnish (optional)
15 -
Soy sauce for serving
16 -
Avocado oil or any other frying oil of your choice
# Instructions:
01 -
In a mixing bowl, combine flour with ¼ cup potato starch and set aside. In another bowl, whisk the egg with vodka, then add the carbonated water. Mix until fully combined. Gradually pour the egg mixture into the flour mixture, whisking until thoroughly combined. Avoid over-mixing.
02 -
Heat oil in a pot, filling it up to 2 inches from the bottom. Heat over medium heat. Coat each salmon cube in potato starch, then dip it in the tempura batter. Fry the salmon pieces until fully cooked, stirring occasionally, for a few minutes. Transfer to a plate lined with paper towels and repeat with the remaining salmon.
03 -
Coat the seaweed circles in tempura batter and carefully fry until golden on both sides. Transfer to a plate lined with paper towels and immediately fold each into a taco shape. Repeat with the remaining seaweed circles.
04 -
Fill each seaweed taco shell with sushi rice, spicy mayonnaise, cucumber strips, avocado slices, and crispy salmon pieces. Top with additional sauce, chopped green onion, and sesame seeds if desired. Serve with soy sauce.