Salmon Taco Sushi Fusion (Print Version)
# Ingredients:
→ Crispy Coating Mix
01 -
¾ cup all-purpose flour
02 -
¾ cup potato starch, split up (¼ cup for mix and ½ cup to dust fish)
03 -
1 egg
04 -
¼ cup chilled vodka
05 -
¾ cup ice-cold fizzy water
→ Crunchy Fish Pockets
06 -
1 lb skinless salmon, diced into small chunks
07 -
8 nori sheets, cut into round shapes
08 -
1 cup ready sushi rice
09 -
1 ripe avocado, cut into slices
10 -
½ English cucumber, sliced into thin sticks
11 -
3 tablespoons sliced green onions
12 -
4 tablespoons mayo blended with hot sauce, adjusted to your liking
13 -
1 teaspoon hot sauce, add more if you want
14 -
Sprinkle of sesame seeds if you want
15 -
Soy sauce on the side
16 -
Avocado oil or whatever frying oil you have
# Instructions:
01 -
Throw flour and ¼ cup potato starch in a bowl and stir. In another bowl, beat the egg with vodka, then pour in the fizzy water. Stir until everything's wet. Slowly add the wet stuff into the dry stuff, stirring gently. Don't mix too much or it'll get tough.
02 -
Pour oil about 2 inches high in a pot and warm it up on medium. Roll each salmon chunk in potato starch, then dunk it in your batter mix. Drop fish into oil and cook until done, giving them a stir now and then. Should take just a few minutes. Put them on paper towels when done, then keep going with the rest.
03 -
Dip nori circles in batter and carefully drop in hot oil until they turn golden on both sides. Take them out, put on paper towels and quickly bend each one into a taco shape. Do this with all your nori circles.
04 -
Stuff each nori shell with rice, spicy mayo, cucumber sticks, avocado and crispy fish bits. Add more sauce on top, sprinkle with green onions and sesame seeds if you want. Grab some soy sauce for dipping.