# The Ingredients You'll Need:
→ Crispy Rice Taco Shells
01 - 2 cups cooked sushi rice (cooled)
02 - 1 tablespoon rice vinegar
03 - 1 teaspoon sugar
04 - ½ teaspoon salt
05 - 2 tablespoons cornstarch
06 - Neutral oil for frying (e.g., canola or vegetable oil)
→ Burger Filling
07 - 14 oz ground beef or plant-based ground meat
08 - 1 tablespoon gluten-free soy sauce (optional)
09 - 1 tablespoon hoisin sauce
10 - 1 teaspoon sesame oil
11 - 1 garlic clove, minced
12 - ½ small onion, finely chopped
13 - ½ teaspoon ground black pepper
→ Toppings
14 - 1 avocado, sliced
15 - ½ cup shredded lettuce
16 - ¼ cup thinly sliced red onion
17 - 2 tablespoons mayonnaise or spicy mayo
18 - 1 tablespoon toasted sesame seeds
19 - Sriracha or hot sauce, to taste
# Step-by-Step Instructions:
01 - Combine cooled sushi rice with rice vinegar, sugar, and salt. Stir in cornstarch until fully incorporated.
02 - Divide the rice mixture into 8 equal portions. With wet hands, shape each portion into an oval disc approximately 1.25 cm thick.
03 - Heat neutral oil in a large skillet over medium-high heat. Fry each rice disc for 2 to 3 minutes on each side until golden and crispy. While still hot, drape each shell over a rolling pin or similar object to shape into a taco form. 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 while breaking up the meat until browned and fully cooked, about 6 to 8 minutes.
05 - Fill each crispy rice shell with a portion of the warm burger mixture. Top with shredded lettuce, avocado slices, red onion, toasted sesame seeds, mayonnaise, and a drizzle of sriracha to taste.
06 - Serve immediately to maintain optimal texture and crunch.
