Sushi taco

Ingredients

• Teriyaki sauce
• Sesame seeds

Steps

1. Prepare the fried nori shells using the 'Fried nori shells' subrecipe and keep them warm; fry the battered nori in oil at 190°C until crisp.
2. Prepare the sushi rice using the 'Sushi rice' subrecipe and let it cool to room temperature.
3. Make the spicy mayo using the 'Spicy mayo' subrecipe.
4. Assemble each taco: spoon a portion of sushi rice into a fried nori shell, spread a little cream cheese on top, add slices of cucumber, avocado and sashimi‑grade fish from the 'Filling' subrecipe, drizzle with teriyaki sauce and spicy mayo, then sprinkle with sesame seeds and serve.

Fried nori shells

• Nori sheets
• Plain flour
• Cornstarch
• Egg — 1 pcs
• Zhivchik (or other carbonated soft drink) instead of water
• Vegetable oil (for frying)

1. Cut nori sheets into circles to the desired taco-shell size.
2. Make a thin batter by whisking plain flour and cornstarch in a 1:1 ratio with one egg and enough Zhivchik (or other carbonated soft drink) to reach a batter consistency.
3. Heat oil to 190°C, dip each nori circle into the batter so it is coated, then deep-fry in the hot oil until crisp and lightly golden; drain on paper and keep warm.

Sushi rice

• Sushi rice

1. Cook sushi rice and season it as you would for sushi rolls according to your usual method; once cooked and seasoned, let the rice cool to room temperature before assembling.

Filling

• Sushi rice
• Cream cheese
• Fish, sashimi-grade, sliced
• Cucumber, sliced — 1 pcs
• Avocado, sliced — 1 pcs

1. Use the cooled sushi rice as the base for the filling.
2. Spread or place a layer of cream cheese on the rice, then arrange slices of cucumber, avocado and sashimi‑grade fish alongside or on top of the rice as desired.

Spicy mayo

• Mayonnaise
• Sriracha

1. Mix mayonnaise and sriracha together to taste to make a spicy mayo; adjust proportions to your preferred heat level.