# What You 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 (canola or vegetable) for frying
→ Burger Filling
07 - 400 grams ground beef or plant-based ground substitute
08 - 1 tablespoon soy sauce (gluten-free if required)
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 mayonnaise
18 - 1 tablespoon toasted sesame seeds
19 - Sriracha or hot sauce, to taste
# Directions:
01 - Combine cooled sushi rice with rice vinegar, sugar, and salt. Mix in cornstarch until fully incorporated.
02 - Divide rice mixture into eight equal portions. With wet hands, shape each into an oval disc approximately 1.3 cm thick.
03 - Heat neutral oil in a skillet over medium-high heat. Fry each rice disc 2 to 3 minutes per side until golden and crispy. While hot, immediately drape each over a rolling pin or similar object to form taco shells. Allow to cool and harden.
04 - In a pan over medium heat, sauté finely chopped onion and minced garlic in sesame oil until translucent. Add ground beef, soy sauce, hoisin sauce, and black pepper. Cook, stirring and breaking up meat, for 6 to 8 minutes until browned and fully cooked.
05 - Fill each crispy rice shell with warm burger filling. Top with shredded lettuce, avocado slices, red onion, toasted sesame seeds, and drizzle with mayonnaise and sriracha to taste.
06 - Present immediately to preserve the shell's crunch and texture.
