Who says you have to pick between a Mexican taco and Japanese sushi? With the fusion twist of sushi taco, you get the satisfaction of each world. This dish brings collectively flavorful ingredients like spicy ahi tuna, creamy, spicy mayo, and nori taco shells to create something honestly precise.
You will bite into a seaweed tempura taco full of perfectly seasoned sushi rice, marinated salmon, and fresh avocado. Top it off with sriracha mayonnaise for that more kick.
This weeknight meal is a fun, handheld sushi experience, blending crispy nori with delicious fillings. Fusion cuisine like this shows how easy it can be to enjoy different flavors.
Whether trying a new sushi recipe or making easy sushi tacos, the result is always fail-proof and delicious. For a crispy bite, don’t forget the tempura-like crunch of the crispy seaweed shell and the flavorful ahi tuna filling with spicy mayo!
But sometimes, I want something different, which is where Sushi Tacos come in. These fun tacos combine all my favorite sushi ingredients—like nori sheets, sushi rice, and marinated salmon—into one exciting dish. Instead of rolling it traditionally, I use a fail-proof sushi rice method to hold everything together in a taco shape.
To make it even better, I add creamy avocado and a drizzle of spicy Sriracha mayonnaise. It’s the perfect weeknight meal when I’m craving homemade sushi but don’t want the hassle. This recipe could quickly become a family tradition. It’s a simple, quick, and creative way to enjoy salmon tacos. With this sushi method, you’ll master easy sushi tacos in no time. Add it to your family recipe collection for your next weeknight dinner!
Making Spicy Ahi Tuna:
Making Spicy Ahi Tuna for your sushi taco is a breeze. Start with fresh ahi tuna and prepare an easy marinade with mayonnaise, sriracha sauce, soy sauce, sesame oil, and a squeeze of lime juice.
This combo adds a creamy texture that brings out the brightness and freshness of the tuna. Don’t forget to sprinkle some chopped green onions for added taste.
Want to combine things up? Try using shrimp, crab, or baked salmon as one-of-a-kind protein options to beautify the seafood taste on your tacos. Each bite is filled with flavor enhancement that elevates your meal.
Making Spicy Mayo Sauce:
When making spicy mayo for your sushi tacos, you want a sauce packed with a creamy kick. Start by mixing your base: mayonnaise and Kewpie mayo for that extra velvety texture. Now, for the flavor bomb—add sriracha, sambal, and a touch of sesame oil. To balance the heat, sprinkle a little sugar and squeeze in some fresh lemon juice. This smooth, tantalizing condiment will bring the perfect balance of flavor and heat. Can’t find some ingredients? Check your local Asian market or the international aisle of your grocery stores. Want an extra punch? A bit more chili paste does the trick.
Creating Taco Shells:
Creating nori taco shells is a fun and easy way to bring a creative twist to your sushi night. We start with seaweed sheets and transform them into crispy taco shells using tempura batter. These nori taco shells will hold your sushi fillings like a pro while adding a delightful crunch.
The mystery lies in crafting the correct batter, frying the nori squares to golden perfection, and shaping them into the long-lasting taco shell shape.
Once completed, those shells are mild, crispy, and ready to be crammed along with your favored sushi ingredients, like sparkling fish, rice, and vegetables.
Cut the seaweed sheets into small squares and set them apart. In a bowl, combine all-purpose flour, cornstarch, baking powder, and a pinch of salt, black pepper, paprika, chili powder, and garlic powder. This mix of spices gives your shells a flavorful kick.
Whisk in a cold club soda and a whisked egg to create a smooth batter. The colder your ingredients, the better! This ensures a light and airy batter that will result in those delicious crispy edges.
Dip the nori squares in the batter, ensuring an even coat, and prepare to fry.
Heat vegetable oil in a deep pan. Once the oil is hot, carefully place the nori squares into the oil, and listen for that satisfying sizzle as they start to crisp up. As they fry, shape them into taco shells by gently folding the edges.
Fry the shells until they reach a golden color, ensuring the batter is crisp, and the edges have a pleasing crunch. Once done, remove them from the oil and place them on a cord rack to drain excess oil. These seaweed taco shells will be mild, crispy, and ideal for your sushi taco creations.
Now that you’ve prepped all your ingredients, it’s time to assemble your delicious sushi tacos. First, take hold of your nori taco shell and add a layer of cooked jasmine rice. This forms the perfect base to hold everything together. Next, place a generous portion of spicy ahi tuna on top, followed by a few slices of thinly sliced avocado and cucumber. These give your taco a refreshing crunch, balancing the flavors beautifully.
Assembling the Tacos:
To take your sushi taco to the next level, drizzle some eel sauce and spicy mayo over the filling. Don’t neglect the very last touches: a sprinkle of toasted sesame seeds and a few chopped green onions, and you’ve given yourself a masterpiece. The garnish adds both texture and flavor, and the sauces offer an appropriate final finish. And there you have it—your perfectly assembled sushi taco with all the prepared components ready to enjoy.
FAQ’S for Sushi Taco:
What type of fish is best for sushi tacos?
Fresh ahi tuna or salmon are ideal choices for sushi tacos.
How can I make these tacos vegetarian?
Swap the fish with tofu or marinated veggies like avocado and cucumber for a tasty vegetarian version.
Can I prepare sushi tacos in advance?
It’s best to assemble right before serving to avoid soggy taco shells.
More Recipes:
Sushi Taco
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Ingredients
Spicy Ahi Tuna
- Ahi Tuna: 1 lb sushi-grade, finely chopped
- Mayonnaise: 2 tablespoons preferably Kewpie mayo
- Sriracha Sauce: 1 tablespoon adjust to taste
- Soy Sauce: 1 teaspoon
- Sesame Oil: 1 teaspoon
- Lime Juice: 1 teaspoon
- Green Onions: 1-2 thinly sliced (optional)
Seaweed Taco Shells
- Nori Sheets: 6-8 sheets
Tempura Batter:
- All-Purpose Flour: 1 cup
- Cornstarch: 1/4 cup
- Baking Powder: 1 teaspoon
- Ice-Cold Water: 1 cup adjust for consistency
- Vegetable Oil: For frying
Spicy Mayo (Optional)
- Mayonnaise: 1/2 cup
- Sambal Oelek: 1 tablespoon or more Sriracha
- Sesame Oil: 1 teaspoon
- Sugar: 1/2 teaspoon
- Lemon Juice: 1 teaspoon
Toppings
- Avocado: Sliced or diced
- Cucumber: Julienned or thinly sliced
- Pickled Ginger: Thinly sliced
- Radish: Thinly sliced
- Sesame Seeds: Toasted black or white
- Microgreens: Such as radish or cilantro
- Tobiko: Flying fish roe
- Cilantro: Fresh leaves
- Jalapeño: Thinly sliced for extra heat
- Red Cabbage: Finely shredded
- Carrots: Julienned
- Scallions: Thinly sliced
- Nori Flakes: Crumbled seaweed
Instructions
Prepare the Spicy Ahi Tuna:
- Chop the Tuna: Finely chop the sushi-grade ahi tuna and place it in a mixing bowl.
- Mix the Sauce: In a small bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of sriracha sauce, 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, and 1 teaspoon of lime juice.
- Combine: Pour the sauce over the chopped tuna and mix well. Add thinly sliced green onions if desired. Set aside in the refrigerator.
Make the Seaweed Taco Shells:
- Prepare the Tempura Batter: In a bowl, mix 1 cup of all-purpose flour, 1/4 cup of cornstarch, and 1 teaspoon of baking powder. Gradually add 1 cup of ice-cold water, stirring until smooth.
- Heat the Oil: In a deep frying pan, heat vegetable oil to 350°F (175°C).
- Form the Shells: Cut the nori sheets into taco-sized pieces. Dip each piece into the tempura batter, ensuring it’s fully coated.
- Fry the Shells: Carefully place the battered nori sheets into the hot oil. Fry until crispy and golden brown, about 1-2 minutes. Remove and drain on paper towels.
Assemble the Tacos:
- Fill the Shells: Spoon the spicy ahi tuna mixture into each seaweed taco shell.
- Add Toppings: Top with your choice of avocado, cucumber, pickled ginger, radish, sesame seeds, microgreens, tobiko, cilantro, jalapeño, red cabbage, carrots, scallions, and nori flakes.
- Optional Spicy Mayo: Drizzle with spicy mayo if desired. To make spicy mayo, mix 1/2 cup of mayonnaise, 1 tablespoon of sambal oelek (or more sriracha), 1 teaspoon of sesame oil, 1/2 teaspoon of sugar, and 1 teaspoon of lemon juice.
Serve and Enjoy:
- Plate the Tacos: Arrange the sushi tacos on a serving platter.
- Garnish: Add any additional garnishes you like.
- Serve: Enjoy your delicious and unique sushi tacos!