Tempura Salmon Sushi Taco - a crispy tempura seaweed taco shell filled with crispy tempura salmon cubes, sticky rice, avocado, cucumber, green onion, sesame seeds, and sriracha mayo.
For Tempura Batter – 3/4 cup flour – 3/4 cup potato starch 1/4 cup for the batter & 1/2 cup for dipping salmon – 1 egg – 1/4 cup vodka cold – 3/4 cup carbonated water cold For Sushi Tacos – 1 lb salmon skin removed & cut into bite size cubes – 8 sheets seaweed cut into circles – 1 cup sushi rice cooked – 1 avocado peeled & sliced – 1/2 english cucumber cut into tiny strips – 3 tablespoons green onion chopped – 4 tablespoons mayo mixed with sriracha, to taste – 1 teaspoon sriracha or to taste – sesame seeds for garnish, 100% optional – soy sauce for serving – avocado oil or any oil of your choice for frying
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