Crispy vegan and gluten-free air fryer sushi tacos – quick and tasty homemade recipe with pantry staples. It brings a whole new texture to your plate: air fried nori sheet outside, soft rice inside with vegan carrot salmon.
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Step 1/5
For the vegan carrot salmon: steam carrots for 5-10 minutes, until they are soft. Slice into thin, long sliced and mix with olive oil, 2 tablespoons of vinegar, soy sauce, preserving spices, a crushed nori sheet and some salt. Add to an air tight container and let marinate in refrigerator, ideally overnight for an intense aroma.
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Step 2/5
Prepare the sushi rice. For this, rinse and wash the rice first until the water becomes clear (2-3 times), then cook for 20-30min in 1.2 the amount of water or according to package instructions. once done, let the cooked rice cool for a few minutes before adding 1/2 tbsp rice vinegar and some salt and fold / mix everything carefully.
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Step 3/5
Use round nori sheets or cut nori sheets into a circular shape. Spread a few tbsp of sushi rice on the nori and place two sushi tacos at a time into the air fryer in an upright position using a ceramic or other heat-proof dish.
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Step 4/5
Air fry sushi tacos at 180°C for 10-15min until both the nori and the rice get slightly brown and crispy.
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Step 5/5
In the meantime, cut the cucumber into sticks, the radishes into thin slices and the avocado into cubes. Fill the crispy tacos with vegan carrot salmon, cucumber, radishes and avocado. Enjoy!
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Artemis Chodzinski
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