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
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.
