Sushi Tacos with Crispy Fried Seaweed Shells

Makes 8 sushi tacos

Crispy fried nori shells filled with spiced salmon, seasoned rice, tobiko, and red onion.

prepCut nori sheets into circular shapes with scissors
prepHeat oil for frying to 350°F / 175°C
8 sheets nori seaweed		Dip nori in batter, fry 1–2 min per side until crispy	Fold fried nori into taco shell shape, let cool	Fill shells: rice, salmon, red onion & tobiko
2 egg whites	Mix batter gently, do not overmix
240 ml all-purpose flour
300 ml ice-cold water
400 g steamed white rice	Mix hot rice with vinegar & sugar
1 tbsp rice wine vinegar
1 tsp granulated sugar
30 g red onion, finely chopped
2 tsp tobiko (flying fish roe)
450 g salmon, chopped into small cubes	Mix salmon, mayo, sriracha, soy, sesame oil & salt	Chill salmon filling
2 tbsp Japanese mayonnaise
1 tbsp sriracha hot sauce
2 tbsp soy sauce
1 tsp sesame oil
salt to taste

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