Miso chicken sushi tacos

15 mins
Serves 1
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Directions

  1. 1Cut the nori sheets into circles.
  2. 2Cut the nori sheets into circles.
  3. 3Cut the nori sheets into circles.
  4. 4Spread a thin layer of sushi rice on each circle and press down using your fingers to help it stick down.
  5. 5Spread a thin layer of sushi rice on each circle and press down using your fingers to help it stick down.
  6. 6Spread a thin layer of sushi rice on each circle and press down using your fingers to help it stick down.
  7. 7Spray the rice with oil, place in the air fryer (creating a taco shape for each nori) and cook for 10-15 mins at 180C until crispy.
  8. 8Spray the rice with oil, place in the air fryer (creating a taco shape for each nori) and cook for 10-15 mins at 180C until crispy.
  9. 9Spray the rice with oil, place in the air fryer (creating a taco shape for each nori) and cook for 10-15 mins at 180C until crispy.
  10. 10Place all ingredients in bowl, whisk until combined, add chicken and coat well.
  11. 11Place all ingredients in bowl, whisk until combined, add chicken and coat well.
  12. 12Place all ingredients in bowl, whisk until combined, add chicken and coat well.
  13. 13Heat a greased frying pan over medium high heat and cook chicken for around 8 minutes or until all cooked through.
  14. 14Heat a greased frying pan over medium high heat and cook chicken for around 8 minutes or until all cooked through.
  15. 15Heat a greased frying pan over medium high heat and cook chicken for around 8 minutes or until all cooked through.
  16. 16Top each taco with avo, miso chicken, sriracha, kewpie mayo and chives.
  17. 17Top each taco with avo, miso chicken, sriracha, kewpie mayo and chives.
  18. 18Top each taco with avo, miso chicken, sriracha, kewpie mayo and chives.

Ingredients

  • Nori sheets
  • Nori sheets
  • Nori sheets
  • Cooked sushi rice
  • Cooked sushi rice
  • Cooked sushi rice
  • 250 g Chicken breast
  • 250 g Chicken breast
  • 250 g Chicken breast
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Soy sauce
  • 1 tbsp Mirin
  • 1 tbsp Mirin
  • 1 tbsp Mirin
  • 1 tbsp Maple syrup
  • 1 tbsp Maple syrup
  • 1 tbsp Maple syrup
  • 1 tbsp Minced ginger
  • 1 tbsp Minced ginger
  • 1 tbsp Minced ginger
  • 1 tbsp White miso paste
  • 1 tbsp White miso paste
  • 1 tbsp White miso paste
  • 0.5 Lime juice
  • 0.5 Lime juice
  • 0.5 Lime juice
  • 0.5 Lime zest
  • 0.5 Lime zest
  • 0.5 Lime zest
  • Avocado
  • Avocado
  • Avocado
  • Sriracha
  • Sriracha
  • Sriracha
  • Kewpie mayo
  • Kewpie mayo
  • Kewpie mayo
  • Chives
  • Chives
  • Chives
  • Oil
  • Oil
  • Oil

Equipment

ScissorsAir fryerFrying pan

Tips

  • Prep your sushi rice in advance and store it in a container in the fridge for up to 3-5 days.
  • Cut the chicken breast into cubes.