Crispy Chicken Sushi Tacos

Directions

1. Rinse 1 cup sushi rice under cold water until it runs clear; drain well.

2. Combine rice with 1¼ cups water in a small saucepan. Bring to a boil over medium heat, cover, reduce to low, and simmer for 12 mins. Remove from heat and let steam covered for 10 mins.

3. Mix 1 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt until dissolved.

4. Transfer warm rice to a bowl, drizzle over the vinegar mixture, and gently fold with a spatula using a cutting motion. Let cool until warm.

5. Cut 3 nori sheets into circles (use a bowl as a template!). Press a thin, even layer of warm sushi rice onto each nori circle.

6. Lightly spray both sides with olive oil spray and fold gently into taco shapes. Place in an air fryer taco rack (or use scrunched foil under the folds to hold shape). Air-fry at 180°C for 4–6 mins until crispy and set.

7. Air-fry 1 chicken schnitzel at 200°C for 8–10 mins (flip halfway) until golden and cooked through. Slice into thin strips.

8. Line each crispy nori shell with 3 cucumber slices, fill with warm schnitzel strips, top with 3 avocado slices, Rice Topper, and finish with a generous drizzle of Mingle Seasoning Chipotle Mayo.