# Components:
→ Crispy Rice Taco Shells
01 - 3 cups cooked sushi rice, cooled
02 - 15 ml rice vinegar
03 - 5 g sugar
04 - 2.5 g salt
05 - 16 g cornstarch
06 - Neutral oil (canola or vegetable) for frying
→ Burger Filling
07 - 14 oz ground beef or plant-based ground meat
08 - 15 ml soy sauce (gluten-free if required)
09 - 15 ml hoisin sauce
10 - 5 ml sesame oil
11 - 1 garlic clove, minced
12 - ½ small onion, finely chopped
13 - 2.5 g ground black pepper
→ Toppings
14 - 1 avocado, sliced
15 - ½ cup shredded lettuce
16 - ¼ cup thinly sliced red onion
17 - 30 ml mayonnaise or spicy mayo
18 - 15 ml toasted sesame seeds
19 - Sriracha or preferred hot sauce, to taste
# Directions:
01 - Combine cooled sushi rice with rice vinegar, sugar, and salt. Stir in cornstarch until fully incorporated.
02 - Divide rice mixture into 8 equal portions. With wet hands, shape each into an oval disc approximately 1.3 cm thick.
03 - Heat neutral oil in a skillet over medium-high heat. Fry each rice disc for 2 to 3 minutes per side until golden and crisp. Immediately drape each over a rolling pin or similar tool to form a taco shell shape. Allow to cool and harden.
04 - In a pan over medium heat, sauté onion and garlic in sesame oil until softened. Add ground beef, soy sauce, hoisin sauce, and black pepper. Cook, breaking up meat, until browned and fully cooked, about 6 to 8 minutes.
05 - Fill each crispy rice shell with warm burger mixture. Top with shredded lettuce, avocado slices, red onion, toasted sesame seeds, and a drizzle of mayonnaise and sriracha.
06 - Serve immediately to preserve the crispy texture and vibrant flavors.
