#TACIO SUSHIO PRO#

Like I mentioned above, you can hold the nori for the first 2-3 seconds in the oil with heat safe chopsticks or any other utensils. Let any excess batter drip off and carefully (remember the oil is hot!) lower the nori into the oil.

#TACIO SUSHIO PRO#

Smear away PRO TIP вЂ“ only cover one side of the nori in batter, not both! This allows for much less frying time, and much less greasy mess. Spoon a few tablespoons of batter onto the nori and using the back of a spoon or one hand, smear the batter all over the nori, taking care to cover the whole sheet and not to rip it (once wet it gets very soft). On a separate dish or a clean, dry cutting board, lay down one of the cut sheets of nori. The opinion seems to differ on this, but the oil should be somewhere around 350 degrees F if you do have a thermometer and want to use it. If not, then wait a bit longer and test again. If it immediately floats back up to the surface and sizzles, then the oil is ready for frying. Once your nori is cut to shape, your batter is mixed, and you think your oil is up to temp, you can test the oil by dropping a small drop of batter into the oil. Just be forewarned that it is slightly difficult, the bigger the nori is, to keep it flat once you drop it into the oil. You could also make tiny, tapas sized tacos and get two or even three tacos out of one sheet of nori! Just as long as you can get to a goopy, spreadable consistency: not too thick but not too thin. I probably doubled it but donвЂ™t worry about being exact. When using the GF flour, I always need to add more water than 2/3 cup. DonвЂ™t over mix, donвЂ™t use a whisk for this part and donвЂ™t worry about lumps. Using a spatula to stir, slowly add the water and mix together gently. Sift the flour first into a mixing bowl, then sift the cornstarch and baking powder in and whisk together to mix.

1 c veryyyy cold water + extra (do this by pouring a cup of water into a glass with a few ice cubes, stir it around and then strain out the ice and pour exactly 2/3 cup back into your measuring cup).

1 1/4 c AP or GF flour, sifted (donвЂ™t skip the sifting! It makes the batter light).

It does change the color of the batter a bit and you taste more of the batter rather than the veg or whatever else you are frying. ThereвЂ™s nothing wrong with using an egg, and it doesnвЂ™t change the consistency much. Some people use an egg or egg whites in their batter. You should make it and use it right away. As the batter rests, it doesnвЂ™t get better. Note: donвЂ™t make the batter ahead of time. The raw nori SeaSnax is what youвЂ™ll need for frying рџ™‚ You know by now that SeaSnax is my go-to for nori. If you want to make hand held size tacos, you can cut circles out of the regularly rectangle shaped nori sheets. While the oil is getting up to temperature, prep your nori. I usually use extra light olive oil or sunflower oil, if on the rare occasion IвЂ™m going to deep fry something, since they have the highest smoke point.

Heat up a heavy bottomed pot about 1 1/2 to 2 inches high with a light, flavorless oil, good for frying over medium heat. mushrooms, either pan fried or roasted until cripsy so theyвЂ™re not mushy and wet (IвЂ™ll be doing an example of a great way to add mushrooms to this below!).fresh finely chopped or grated veggies вЂ“ carrots, bell peppers, cucumbers, radishes, etc.вЂ“ anything bitter will be nice to offset the richness of the tempura sprouts вЂ“ pea, radish, beet, spinach, microgreens, etc.Use rice as your base and get creative with toppings. YES weвЂ™re frying this, YES itвЂ™s (slightly) messy but OMG itвЂ™s good asf.Дecide what you want to fill your tacos with and chop/prep as necessary (except for the avocado I always do that right at the last minute).

Tacio sushio