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
- 8 nori sheets, cut into medium-sized circles
- sushi rice, prepared according to package instructions
- avocado oil spray
- 1 avocado, thinly sliced
- 3 radishes, thinly sliced
- green onions, for topping
Egg Salad Filling
- 6 Vital Farms Hard Boiled Eggs, roughly chopped
- 1/3 cup mayo
- 2 teaspoons sriracha
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 2 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!
