Crunchy Sushi Tacos with Pulled Salmon & Avocado

• 300g (1 1/2 cups) sushi rice
• 400g (1 2/3 cups) water
• 50g (1/3 cup) flour
• 50g (1/2 cup) corn starch
• 150g-200g (2/3 - 3/4 cup) water for batter
• Panko breadcrumbs
• Salmon (cooked and pulled)
• Avocado (sliced or cubed)
• Mayonnaise
• Spicy mayo sauce
• Sesame seeds

Steps

1. 1

   Rinse the sushi rice and cook it with 400g of water until tender.

2. 2

   While the rice is warm, shape it into flat rounds or taco shell shapes.

3. 3

   Create a batter by mixing the flour, corn starch, and water until smooth.

4. 4

   Coat the shaped sushi rice in the batter, then dredge thoroughly in panko breadcrumbs.

5. 5

   Deep fry or shallow fry the rice shells until golden brown and crunchy.

6. 6

   Prepare the filling by pulling the cooked salmon into flakes and mixing with mayonnaise if desired.

7. 7

   Fill each crunchy shell with the pulled salmon and fresh avocado.

8. 8

   Drizzle with spicy mayo and garnish with sesame seeds.