Crispy Air-Fried Sushi Tacos
Yields: 3 Tacos
Ingredients
• 3 seaweed sheets, cut into circles or left as squares
• 1 cup Cooked sticky rice
• 1 tsp Rice vinegar (to mix into the rice)
• 2 tbsp Panko breadcrumbs (for extra crunch)
The Salmon Filling:
• 1-2 Salmon fillets (cooked and flaked)
• 1 stalk Green onion, thinly sliced
• ½ tbsp Peanut butter
• 1 tbsp Soy sauce
• Optional: ½ tsp Grated ginger
• 1 tbsp cream cheese or greek yogurt or Mayo (for creaminess)
• ½ Avocado, sliced
• ¼ Cucumber, sliced into half-moons
• Optional: Sriracha or Spicy Mayo drizzle
Instructions
1. Prep: Mix rice with vinegar. Press a thin layer onto Nori sheets and top with Panko.
2. Shape: Drape over an air-fryer rack (for tacos) or lay flat (for pizza).
3. Crisp: Spray with oil. Air fry at 400°F (200°C) for 5-7 mins until golden.
4. Mix: Combine salmon, green onion, peanut butter, soy sauce, and yogurt/mayo.
5. Assemble: Fill crispy shells with salmon mix.
6. Finish: Add avocado, cucumber, and spicy mayo. Enjoy the crunch! ✨🙌