- Lunch/Dinner
Nori Tacos
This isn’t your grandma’s egg salad. Crispy nori “taco” shells and a bed of sticky sushi rice are the perfect contrast to this spicy, creamy egg salad. Shake up your typical lunch routine and make a batch this week.
Ingredients
Tacos
- nori sheets, (cut into medium-sized circles)
- sushi rice, (prepared according to package instructions)
- avocado oil spray
- avocado, (thinly sliced)
- radishes, (thinly sliced)
- green onions, (for topping)
Egg Salad Filling
- Vital Farms Hard Boiled Eggs, (roughly chopped)
- cup mayo
- teaspoons sriracha
- teaspoon fresh lemon juice
- teaspoon sesame oil
- teaspoon ground ginger
- teaspoons sesame seeds
- salt and pepper, (to taste)
Instructions
Preheat an air fryer to 350° F.
In a bowl add the mayo, sriracha, lemon juice, sesame oil, ground ginger, sesame seeds, salt, and pepper. Mix until ingredients are thoroughly combined. Gently fold in the eggs.
Press a thin, even layer of the prepared sushi rice onto one side of the nori. Use slightly damp fingers to help it adhere.
Lightly spray the rice side with avocado oil.
Place 3-4 of the prepared nori in the air fryer in a taco shape. Air fry for about 10 minutes, until crisp and lightly golden.
Spoon the egg salad mixture into each nori shell.
Top with avocado slices, radishes, and green onions.
Serve immediately for the best texture and crunch!
