Mexicali Broiled Sushi Tacos
Now one quick suggestion you may want to double up on the Nori sheets for a bit of strength to your taco shell in this one. If you ask most people where did sushi come from most people will answer simple Japan. Well this recipe may give you a different take on where seafood tacos served in sushi wrappers came from and that question is not as simple to answer. Well this version is my own so I suppose you would have to a say Connecticut but I really was California dreaming on a spring day for this one.
Now a couple thoughts on this recipe before putting it under the broiler you may want to sprinkle some fresh grated parmesan cheese on them is one option or skip the broiling process all together and enjoy these cold they will do fine in either of these two variations. Also don’t overload the Nori sheets with too much filling or you’re going to be picking a lot up with a fork as an afterthought. I like these for a nice summer meal you can cook the seafood and mushrooms the night before and mix it all together and then cover it put it in the fridge and eat it the next day cold on a hot day is lovely.
If you want to fully enjoy the Mexicali experience this is the kind of recipe that will let you discover why California is such an important part of the culinary culture. Now just as Texas influences the way Tex-Mex cuisine is differing yet similar to real Mexican cuisine so is California’s influence on Mexicali cuisine. These two very important states from many perspectives have unique geographical locations and distinct cultural factors that play a large influencing part in how the two cuisines are similar yet in many ways very different from the original Mexican cuisine just like Chinese and Italian chefs and immigrants have been influenced by their immigration into the United States.
I have long held that Mexican chefs are unduly held to a set of standard we do not hold chefs of any other country to. If you have been in the food info business as long as I have you will realize that chefs are originally only of one country or another but that great chefs work all over the world to pick up different cooking techniques from place where these are done 1) well and 2) by the best in the world. Show me a saucier that has not trained at least for a period of time in Paris, you can’t why because if you want to master the art of sauces you better understand French cooking and there is nowhere better to do this than Paris. So to think that Mexican chefs have lived in a bubble location wise and time wise is just foolish they are as worldly as any chefs out there and so is their cuisine.
- 1½ pounds imitation crab, shredded
- ½ pound peeled and deveined shrimp, raw small to medium size chopped
- ½ pound bay scallops, chopped
- 12 shiitake mushrooms with the stems removed and chopped
- 3 cups cooked sushi rice
- ½ cup Primal Kitchen Paleo Approved Avocado Oil Mayo
- 1 cup Greek yogurt or sour cream
- 12 or as needed Sushi Nori Premium Roasted Organic Seaweed
- 3 cups cooked white sushi rice
- Shirakiku Furikake Aji Nori (to season the rice with), to taste
- Jayone Seaweed, Roasted and Lightly Salted, (optimal)
- Huy Fong - Sriracha Hot Chili Sauce, to taste
- In a bamboo steamer steam the raw seafood, and shiitake mushrooms until cooked then allow it to cool do not overcook.
- Let the cooked sushi rice cool completely before proceeding.
- After the rice has cooled add it to a large glass bowl and then blend in the crab, shiitake mushrooms, and the seafood you cooked mix well.
- Blend the sour cream (or Greek yogurt if using instead) and mayonnaise together with a whisk until well blended.
- Combine with the seafood mixture above until well blended.
- Fold a Nori sheet lengthwise in half loosely and then fill with the mixture above.
- Sprinkle with a little Shirakiku Furikake Aji Nori to cover the seafood and rice mixture evenly, sprinkle and use any of the optional ingredients at this point.
- Preheat the broiler.
- Put this under your broiler for about five minutes just until the top of the filling begins to slightly brown and serve.
Now if this recipe doesn’t scream California and Mexicali I don’t know what will. I mean we have turned tacos and the preconceived notions of what a taco is on its head. I mean where is the shell and what are seaweed sheets doing as the shell. Also seafood tacos nothing new there but this is more like a New England lobster roll (minus the lobster of course) and I am not really sure of this one Christine. I know it seems a bit far fetch but trust me these will have you looking at taco night in a whole new light.
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