How about crispy sushi tacos? 🌮🤤 I know it sounds kinda weird… but why not? Super tasty, quick to make, and eating sushi like this is unusual at least 🤭 Ingredients for 2 Servings: Nori sheets – 4 large For batter: All‑purpose flour – 35 g Cornstarch – 15 g Egg – ½ Salt – ½ tsp Black pepper – ½ tsp Panko breadcrumbs – 50 g Vegetable oil – for frying For sushi rice: Sushi rice (short‑grain) – 0.5 cup Rice vinegar – 1 tbsp Sugar – ½ tbsp Salt – ½ tsp For filling: Philadelphia cream cheese – 60 g Lightly salted salmon – 80 g Avocado – ½ small Cucumber – ¼ small Sriracha mayo – 2 tsp Unagi sauce – 2 tsp Sesame seeds – 1 tsp Chives – for garnish Soy sauce – for serving Instructions: 1. Rinse the sushi rice under cold water until the water runs clear. Cook according to package instructions. While hot, mix rice vinegar, sugar, and salt; fold gently and let cool to room temperature. 2. Prepare the batter: mix flour, cornstarch, egg, salt, and black pepper until smooth. 3. Cut the nori sheets into rounds sized for tacos, using a bowl or similar object as a guide. 4. On one side of each nori circle, spread an even layer of the cooled sushi rice — slightly wet your hands to make spreading easier. 5. Flip the nori circle, and pour the batter over the other side, spreading it evenly. 6. Dip the batter side into panko breadcrumbs, pressing lightly to coat. 7. Place the nori circles in a hot pan with vegetable oil and fry until crispy and golden brown. Drain on paper towels. 8. Prepare the filling ingredients: slice salmon, avocado, and cucumber into thin strips. 9. Gently shape the fried nori into a taco shell by folding or pinching the edges so it holds the taco form. 10. Fill the taco: layer cream cheese, then salmon, avocado, and cucumber. Drizzle sriracha mayo and unagi sauce on top, then sprinkle sesame seeds and chives. Serve immediately with soy sauce on the side. Enjoyy! #EasyRecipe #sushi #DinnerIdeas #tacos - @foodiedasha