Crispy, press-grilled sushi rice taco shells loaded with savory, tomato-seasoned ground beef, a sunny-side-up fried egg, and a refreshingly bright kiwi-lime salsa! Pressing cooked sushi rice directly in a panini press or grill creates a sturdy, ultra-crispy rice shell that holds up perfectly when folded into a taco.
Prep time: 15 mins
Cook time: 20 mins
Yield: 2 rice tacos (2 portions)
Ingredients
Crispy Pressed Rice Shell Base
1.5 cups cooked sushi rice (or short-grain rice), cooked and warm
Light cooking spray or sesame oil brush
Savory Chili Beef Filling
1/2 lb extra-lean ground beef
1/2 cup tomato sauce or crushed canned tomatoes
1/2 tbsp taco or chili seasoning blend (cumin, paprika, chili powder, garlic powder)
Salt and black pepper, to taste
Egg & Fresh Kiwi Salsa Topping
2 large eggs
2 kiwis, peeled and finely diced
2 tbsp red onion, finely diced
2 tbsp fresh cilantro, finely chopped
Juice of 1/2 lime
Pinch of salt
Step-by-Step Instructions
Make the Kiwi Salsa: In a small bowl, combine diced kiwis, diced red onion, chopped cilantro, fresh lime juice, and a pinch of salt. Stir well and set aside to let the flavors meld.
Cook Chili Beef: In a hot skillet, brown the lean ground beef. Stir in tomato sauce, taco/chili seasoning, salt, and pepper. Simmer over medium-low heat for 5–7 minutes until rich and thickened.
Press the Rice Shells: Lightly spray or brush a heated panini press or contact grill with oil. Spread warm sushi rice evenly across the press in a flat rectangular or oval layer. Close press firmly and cook for 6–8 minutes until the rice becomes golden, crisp, and holds together as a cohesive sheet.
Fry Eggs: Fry eggs sunny-side up in a lightly greased skillet until whites are set and yolks remain runny.
Assemble Tacos: Carefully remove the crispy pressed rice sheet onto a plate. Spoon the warm chili beef down the middle, top with a sunny-side-up egg, and finish with generous scoops of fresh kiwi salsa. Gently fold the crispy rice shell around the fillings to serve!