Step into the tantalizing world of Maximus and Eros with "A Hips & Hearts Cook Book." For fans and food lovers alike who have been enchanted by the decadent dishes from the Seraphic Novels, this is your chance to bring these iconic creations to life...
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Rainbow Sushi Tacos
Crispy seaweed taco shells filled with a vibrant mix of sushi-grade fish, creamy avocado, and pickled vegetables. Garnished with edible flowers and black sesame seeds, these sushi tacos are a colorful, fresh twist on a classic, offering a delightful fusion of flavors and textures in every bite. Perfect for a unique and playful appetizer.
Ingredients:
- For the Crispy Seaweed Taco Shells: - 6 large sheets of nori (seaweed) - 1/4 cup tempura batter (optional for extra crispiness) - Vegetable oil (for frying)
- For the Sushi Filling: - 8 oz sushi-grade fish (tuna, salmon, yellowtail), finely diced - 1 avocado, diced - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 teaspoon lime juice
- For the Pickled Vegetables: - 1/2 cup thinly sliced cucumber - 1/2 cup thinly sliced radish - 1/2 cup julienned carrots - 1/4 cup rice vinegar - 1 tablespoon sugar - 1/2 teaspoon salt
- For Garnish: - Edible flowers (pansies, violas, etc.) - Black sesame seeds (optional)
Instructions:
1. Prepare the Seaweed Taco Shells: - Heat vegetable oil in a skillet over medium heat. - If using tempura batter, lightly dip each nori sheet in the batter before frying. - Fry each nori sheet in the oil for 1-2 minutes until crispy. Immediately fold them over a taco mold or a rolled-up piece of foil to form the taco shell shape. Let them cool and crisp up.
2. Pickle the Vegetables: - In a small saucepan, heat the rice vinegar, sugar, and salt until dissolved. - Pour the pickling liquid over the cucumber, radish, and carrots. Let it sit for 15-20 minutes.
3. Prepare the Sushi Filling: - In a bowl, combine the diced sushi-grade fish, avocado, soy sauce, sesame oil, and lime juice. Mix gently to avoid mashing the avocado.
4. Assemble the Tacos: - Gently fill each crispy seaweed taco shell with a layer of the sushi filling. - Top with a few pieces of pickled vegetables for a vibrant crunch.
5. Garnish and Serve: - Garnish each taco with edible flowers and a sprinkle of black sesame seeds. - Serve immediately to keep the seaweed shells crispy.
