A creative and crunchy recipe for making taco sushi using the air fryer. Perfect for an original and customizable dinner!
Step 1 of 6: Cut the nori seaweed sheets into round shapes.
Step 2 of 6: Press the cooked absorption rice on top and add a tablespoon of rice vinegar.
Step 3 of 6: Let the rice cool down.
Step 4 of 6: Shape the seaweed sheets into tacos and arrange them close together in the air fryer to keep their shape.
Step 5 of 6: Cook at 200°C for 5 minutes until crispy.
Step 6 of 6: Fill the tacos with tuna, arugula and soy sauce or other ingredients of your choice such as salmon, avocado or fried shrimp.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Fish and Soy
| Average values | Per serving94 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 391 kJ93 kcal | 418 kJ100 kcal |
| Fat | 2.17 g | 2.32 g |
| of which saturated fatty acids | 0.87 g | 0.93 g |
| Carbohydrates | 12.1 g | 12.94 g |
| of which sugars | 0.4 g | 0.43 g |
| Fibre | 0.35 g | 0.37 g |
| Protein | 6.93 g | 7.41 g |
| Salt | 0.04 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
