Rice tacos

published on 16 November, 2018 at 11:23
Ingredients:
300 g (10 oz) beef, thinly sliced;
2 cups cooked sushi rice;
arugula, balsamic glaze, shredded parmesan for serving.

Instructions
Cook sliced beef seasoned with some salt and pepper until done completely (about 10 minutes).
Meanwhile take ¼ of cooked rice and roll it out between two sheets of plastic wrap to make “taco shell”.
Fry “taco shell” in a pan for about 5 minutes or until golden and crispy.
Fold fried rice base in half slightly and place between two muffin cups of a flipped over muffin tray.
Set aside for 5 minutes.
Fill each rice “taco shell” with meat and arugula. Top with parmesan and drizzle with balsamic glaze.
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