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Ingredients
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Taco Shells
Filling
Garnish
Method
Prepare Taco Shells
- 1
Cook Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. In a pot, add the rinsed rice and 1.5 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until water is absorbed. Remove from heat and let it sit for 10 minutes.
- 2
Season Sushi Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked sushi rice using a wooden spatula. Let the rice cool to room temperature.
- 3
Form Taco Shells
Cut each nori sheet in half. Take a small amount of sushi rice and mold it into a taco shape on the nori. Carefully fold the nori around the rice to form a taco shell. Repeat for all three sheets.
Prepare Filling
- 4
Cook Lobster and Prawns
In a saucepan, bring water to a boil. Add the lobster and prawns, and cook for 3-5 minutes until they turn pink and are cooked through. Drain and let cool. Chop the lobster and prawns into bite-sized pieces.
- 5
Mix Filling
In a mixing bowl, combine the chopped lobster, prawns, lime juice, and Sriracha sauce. Mix well and adjust seasoning to taste.
- 6
Assemble Tacos
- 7
- 8
Garnish
Sprinkle sesame seeds and chopped cilantro over the filled tacos. Add thinly sliced radishes for an extra crunch.
- 9
Serve
Serve immediately with extra lime wedges on the side for squeezing.
