If you’re searching for a playful twist on classic sushi, this Sushi Tacos Recipe brings together the best of Japanese and Mexican-inspired flavors in every crunchy, vibrant bite. Imagine crispy nori “taco shells” packed with seasoned sushi rice, luscious marinated fish, creamy avocado, crisp vegetables, and a spicy mayo drizzle—the ultimate handheld fusion dish that’s as much fun to make as it is to eat. Perfect as an appetizer, party centerpiece, or weeknight dinner, these sushi tacos offer the full umami-packed sushi experience in a whole new way.

Ingredients You’ll Need

The magic of this Sushi Tacos Recipe comes from a handful of fresh, essential ingredients. Each one adds its own unique texture, color, or flavor—ensuring that every bite is balanced, colorful, and unforgettable.

Sushi rice (1 cup, rinsed): The sticky, slightly sweet foundation that soaks up all the wonderful flavors.
Water (1¼ cups): Just enough to cook the rice to perfect tenderness without being mushy.
Rice vinegar (2 tablespoons): A gentle tang to season and brighten the sushi rice.
Sugar (1 tablespoon): Balances out the tang of the vinegar for irresistible rice.
Salt (½ teaspoon): Enhances the flavors in both the rice and the fillings.
Nori sheets (4): Seaweed sheets that turn into crisp, savory taco shells with a few minutes in the oven.
Sushi-grade salmon or tuna (½ lb, diced): Provides the creamy, luxurious “main event”—choose your favorite or mix for variety.
Soy sauce (1 tablespoon): Infuses luscious umami into the marinated fish.
Sesame oil (1 teaspoon): Adds nutty depth to the fish mixture.
Sriracha (1 teaspoon, optional): Brings a gentle, addicting heat to the fish (skip if you prefer mild tacos).
Avocado (½, diced): For a creamy, buttery bite in every taco.
Cucumber (½, julienned): Gives crisp freshness and a pop of green.
Shredded carrots (¼ cup): Adds sweetness, crunch, and color.
Mayonnaise (2 tablespoons): The base for a luscious spicy mayo sauce.
Sriracha (1 tablespoon, for spicy mayo): Blends perfectly with mayo for that signature spicy drizzle.
Sesame seeds (1 tablespoon): Brings subtle crunch and a gorgeous finish.
Chopped green onions (2 tablespoons): Adds a fresh, zesty lift to every taco.
Oil spray (for crisping nori): Ensures your taco shells get golden and crunchy in the oven.

How to Make Sushi Tacos Recipe

Step 1: Cook and Season the Sushi Rice

Start by rinsing your sushi rice thoroughly under cool water to remove excess starch—this is the secret to fluffy, non-clumpy rice. Combine the rinsed rice and water in a small pot, bring to a boil, then lower the heat and cover. Simmer for 18 minutes, then let it rest off the heat, still covered, for another 10 minutes. This patience pays off with perfectly tender grains. Fluff with a fork and gently fold in the rice vinegar, sugar, and salt while the rice is still warm to help those flavors soak in.

Step 2: Make the Crispy Nori Taco Shells

Now for the fun part: turn your nori sheets into crunchy taco shells! Lightly spray both sides of each sheet with oil, then drape them over two bars of your oven rack (or use a baking rack). Slide into a 350°F (175°C) oven for four to seven minutes. Keep an eye on them—the goal is a crisp, sturdy shell, not a burnt one. Once they’re done, carefully remove and allow to cool. They’ll firm up even more as they cool, creating the perfect vessel for your fillings.

Step 3: Marinate the Fish

Gently toss your diced, sushi-grade salmon or tuna with soy sauce, sesame oil, and a touch of sriracha if you’re craving some heat. Let this mixture marinate for at least five minutes while you prep the veggies. This quick soak gives the fish layers of savory, silky flavor without overpowering its natural character.

Step 4: Prep Toppings and Spicy Mayo

Slice and dice your avocado, julienne that crisp cucumber, and shred the carrots for maximum color and crunch. For spicy mayo, whisk mayonnaise with sriracha until smooth and vibrant—taste and adjust the heat to your liking. This creamy, spicy drizzle will tie all the flavors together.

Step 5: Assemble Your Sushi Tacos Recipe

To bring it all home, gently fill each nori shell with a scoop of seasoned sushi rice. Top with the marinated fish, then layer on avocado, cucumber, and carrots. Drizzle generously with spicy mayo, then finish with a sprinkle of sesame seeds and a scattering of green onions. Serve immediately for that satisfying crunch!

How to Serve Sushi Tacos Recipe

Garnishes

Don’t skip the garnishes! A final flurry of sesame seeds and green onions adds color, crunch, and brightness to your Sushi Tacos Recipe. For extra flair, try a sprinkle of furikake or a pinch of togarashi for a spicy punch. Even a zigzag of extra spicy mayo can make each taco look irresistible.

Side Dishes

Keep it fresh and light with classic sides like miso soup, a simple seaweed salad, or even steamed edamame sprinkled with flaky sea salt. If you want to lean into the fusion style, serve with pickled ginger, a little extra wasabi, or even crunchy Asian slaw. Everything pairs wonderfully with these vibrant, umami-packed tacos.

Creative Ways to Present

Up your presentation game by nestling your Sushi Tacos Recipe in a bamboo taco holder or standing them in a bed of sushi rice “pebbles” on a platter. You can also serve the components DIY-style, letting everyone build their ideal taco at the table. A small bowl of soy sauce for dipping, or tiny squeeze bottles of spicy mayo, can also make things interactive and festive.

Make Ahead and Storage

Storing Leftovers

Leftover sushi tacos can be a rare treat, but if you do have extras, store the fillings, rice, and crispy nori shells separately in airtight containers in the fridge. This keeps the nori from getting soggy and preserves the fresh flavors of your toppings.

Freezing

While the assembled Sushi Tacos Recipe doesn’t freeze well (the textures will suffer), you can prepare and freeze individual portions of sushi rice and uncooked fish, if needed. Just be sure that your fish is previously frozen and safe to consume raw, and only freeze the rice for up to one month for best quality.

Reheating

Sushi rice is best enjoyed fresh, but if you need to reheat it, sprinkle lightly with a few drops of water and cover before gently warming in the microwave for 30 seconds. Nori shells should never be reheated—they’re crispest when fresh, so make those just before serving.

FAQs

Can I use cooked seafood instead of raw fish?

Absolutely! This Sushi Tacos Recipe is delicious with cooked shrimp, crab, or even baked salmon. Just chop and season as you would the raw fish for a safe and satisfying twist.

What if I can’t find sushi-grade fish?

If sushi-grade fish isn’t available near you, opt for cooked seafood or even a plant-based protein like tofu or tempeh. These tacos will still shine with flavor and texture, and you can build them to fit your preferences.

How can I keep the nori shells crispy?

The key is to serve the Sushi Tacos Recipe immediately after assembly. If making in advance, keep the fillings separate and assemble at the last moment so the nori doesn’t soak up moisture and soften.

Are there gluten-free options?

Yes! Nori is naturally gluten-free, and by using tamari or coconut aminos instead of soy sauce, your Sushi Tacos Recipe will be fully gluten-free and safe for those with sensitivities.

Can kids help make these sushi tacos?

Definitely—kids love customizing their own tacos! Set out bowls of the prepped fillings and let little hands fill their nori shells. Just supervise the handling of raw fish or opt for cooked seafood for younger helpers.

Final Thoughts

If you’re looking for a vibrant, crowd-pleasing way to enjoy sushi at home, give this Sushi Tacos Recipe a try. It’s playful, customizable, and endlessly delicious—I promise, it’ll become a new favorite for both casual nights in and special occasions alike!

Sushi Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 5 reviews

Author: Kimberly
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 4 tacos
Category: Main Course, Appetizer
Method: Baking, No-Cook Assembly
Cuisine: Asian Fusion, Japanese-Inspired
Diet: Non-Vegetarian

Print Recipe

Description

These Sushi Tacos are a delightful fusion of Japanese sushi and Mexican tacos, combining crispy nori shells filled with sushi rice, fresh diced fish, and a colorful array of veggies, all drizzled with a spicy mayo sauce. A creative and delicious twist on traditional sushi.

Ingredients

Sushi Rice:

1 cup sushi rice, rinsed; 1¼ cups water; 2 tablespoons rice vinegar; 1 tablespoon sugar; ½ teaspoon salt;

Taco Filling:

4 nori sheets; ½ lb sushi-grade salmon or tuna, diced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 teaspoon sriracha (optional); ½ avocado, diced; ½ cucumber, julienned; ¼ cup shredded carrots; 2 tablespoons mayonnaise; 1 tablespoon sriracha (for spicy mayo); 1 tablespoon sesame seeds; 2 tablespoons chopped green onions; oil spray for frying or crisping nori

Cook Mode Prevent your screen from going dark

Instructions

Cook Sushi Rice: In a small pot, combine rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let rest, covered, for 10 minutes. Stir in rice vinegar, sugar, and salt. Set aside to cool.
Prepare Nori Shells: Lightly spray both sides of the nori sheets with oil, then drape each sheet over two oven-safe bars to form a taco shape. Bake at 350°F (175°C) for 5–7 minutes until crisp.
Prepare Taco Filling: Toss diced fish with soy sauce, sesame oil, and sriracha. Mix mayonnaise with sriracha to create spicy mayo.
Assemble Tacos: Fill each crispy nori shell with sushi rice, fish, avocado, cucumber, and carrots. Drizzle with spicy mayo and garnish with sesame seeds and green onions. Serve immediately.

Notes

You can substitute cooked shrimp or crab for the raw fish if desired.
For an easier shell option, use small crispy wonton wrappers or tempura-fried tortillas.
Best eaten fresh before the nori softens.