Wasabi-Infused Sushi Tacos with Yuzu-Pickled Radish

Ingredients

• 1 cup flour, sifted
• 1 cup cornstarch
• 1 cup water, cold
• 1 pinch salt
• 1 cup vegetable oil, for frying

• 2 cups sushi rice, cooked and cooled
• 1 tablespoon rice vinegar
• 1 teaspoon wasabi paste
• 1 tablespoon sugar
• 1 teaspoon salt

• 1 cup daikon radish, thinly sliced
• 1 cup yuzu juice
• 1 tablespoon sugar
• 1 teaspoon salt

Method

1. 01
   Prepare the yuzu-pickled radish by combining yuzu juice, sugar, and salt in a bowl. Add sliced daikon radish and let it marinate for at least 30 minutes.
2. 02
   To make the taco shells, whisk together sifted flour, cornstarch, and salt. Gradually add cold water, mixing until smooth.
3. 03
   Heat vegetable oil in a frying pan over medium heat. Pour a small amount of batter and cook until golden brown and crispy. Shape into taco shells while hot. Repeat for remaining batter.
4. 04
   For the sushi rice, mix rice vinegar, wasabi paste, sugar, and salt in a small bowl. Gently fold this mixture into the cooked sushi rice.
5. 05
   Assemble the tacos by placing a layer of wasabi-infused sushi rice into each taco shell.
6. 06
   Top with yuzu-pickled radish, ensuring an even distribution for flavor balance.
7. 07
   Optionally, garnish with sesame seeds and finely sliced nori for added texture and taste.
8. 08
   Serve immediately to enjoy the contrast of textures and harmonious blend of flavors.