Description
Sushi tacos are a creative fusion dish that combines Japanese and Mexican cuisines. Crispy nori shells are filled with seasoned sushi rice, fresh fish, avocado, and vegetables, then garnished with sesame seeds and drizzled with spicy mayo for a delicious handheld treat that’s perfect for entertaining.
Ingredients
Scale
- 1½ cups sushi rice
- 2 cups water
- ¼ cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 6 small seaweed sheets (nori), halved
- 1 cup all-purpose flour
- 1 cup water
- Oil for frying
- 1 cup sushi-grade tuna or salmon, diced
- 1 avocado, diced
- 1 small cucumber, julienned
- 1 medium carrot, shredded
- Pickled ginger, to taste
- 2 tablespoons mayo
- 1 teaspoon sriracha (optional)
- Sesame seeds, for garnish
- Soy sauce, for drizzling
Instructions
- Rinse the rice in cold water until the water runs clear.
- Cook rice with 2 cups water over medium heat until fluffy (about 18-20 minutes).
- Mix rice vinegar, sugar, and salt together, then gently fold into warm rice. Set aside to cool to room temperature.
- Cut nori sheets in half to create taco-sized pieces.
- Whisk flour and water into a thin batter.
- Heat oil in a skillet over medium-high heat. Dip each nori piece in the batter, then fry until crispy but still flexible (about 1 minute per side).
- Drape fried nori over a wooden spoon handle to shape into a taco form while cooling.
- Mix diced fish with sriracha and mayo if desired.
- Spoon sushi rice into each taco shell.
- Add fish mixture, avocado, cucumber, carrot, and pickled ginger.
- Sprinkle with sesame seeds and drizzle with soy sauce.
- Serve immediately.
Notes
- For best results, use short-grain Japanese rice specifically labeled as sushi rice.
- Ensure you’re using sushi-grade fish if serving raw.
- The nori shells are best when made shortly before serving to maintain crispness.
- Vegetarian option: Replace fish with tamari-marinated tofu or additional vegetables.
- These tacos are best enjoyed immediately after assembly as the shells can become soggy over time.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Main Course
- Method: Stovetop, Frying Cuisine
- Cuisine: Fusion, Japanese, Mexican
Nutrition
- Serving Size: 3 tacos
- Calories: 385
- Sugar: 6g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 25mg