Philadelphia Sushi Tacos Recipes

PHILADELPHIA SUSHI TACOS

Steps:

• 1. Rinse rice several times under running cold water until water gets clear. Drain in a colander. Put the rice and water into a sauce pan with a lid or rice cooker and cook rice according to package directions.
• 2. While the rice is cooking, prepare the filling. Cut smoked salmon into small bite size. Halve avocado, remove seed (discard), scoop avocado pulp out and dice avocado small. Dice cream cheese small.
• 3. In a medium-large bowl, mix together lemon juice, soy sauce and wasabi. Add avocados, smoked salmon and cream cheese into the bowl and mix to combine.
• 4. Make sushi vinegar. In a small bowl, mix together rice vinegar, sugar and salt until sugar is dissolved and mixture is smooth.
• 5. When the rice has cooked, transfer the rice into another medium-large bowl and add sushi vinegar to the bowl. Mix to combine.
• 6. Prepare the taco shells according the package directions.
• 7. On each taco shell, put 1/10 of sushi rice, then 1/10 of filling. Sprinkle with shredded nori over the top. Repeat this with the rest of sushi rice, filling and shredded nori. Serve immediately.

PHILADELPHIA ROLL - SUSHI

Steps:

• Prepare Nori Sheet.
• First place one full sheet of sushi nori on your bamboo mat, shiny side down.
• Cover Lightly With Sushi Rice.
• Lightly cover the nori sheet with your prepared sushi rice - leaving the remaining inch and a half of nori bare lengthwise away from you.
• Place Toppings Lengthwise.
• Place your toppings lengthwise at center of your rice.
• Start Rolling.
• Fold your mat over, centering your ingredients with respect to your rice sheet to the far edge of your rice. With even pressure, tighten your roll by pressing and pulling on your mat.
• Tighten Your Roll.
• Finish your rolling by rolling your tightened roll over the last flap of nori. Repeat the tightening process if necessary.
• Slice & Serve.
• Slice your Philadelphia Roll into eight pieces.

MEXICAN CEVICHE TACOS

Steps:

• Place fish in medium glass dish or bowl; sprinkle with sea salt and freshly ground black pepper. Add lime juice, lemon juice, and sugar and toss. Cover and chill until fish turns white and no longer looks raw, tossing occasionally, at least 4 hours and up to 6 hours.
• Strain fish, discarding marinade. Place ceviche in large bowl; add tomatoes, red onion, pickled jalapeños, 1 tablespoon liquid from jar, and olive oil and toss to blend. DO AHEAD: Can be made 2 hours ahead. Cover and chill.
• Add lettuce, avocado, and cilantro to ceviche mixture and toss. Fill taco shells with ceviche mixture. Top each taco with large spoonful of salsa and serve.