Sushi Tacos

30 minutes
30 minutes
1 hour
12 tacos
What happens when you combine the crispiness of a Mexican taco with the flavors of Japanese sushi? You get the most incredible creation - a sushi taco - and I'm sure this is what Hannah Montana meant when she said the best of both worlds. These tacos are the most delicious fusion twist packed with spicy ahi tuna and creamy homemade spicy mayo, all nestled in crispy nori taco shells. It's a fun and flavorful way to enjoy your favorite sushi but handheld in a seaweed tempura taco!
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Sushi Tacos

What happens when you combine the crispiness of a Mexican taco with the flavors of Japanese sushi? You get the most incredible creation – a sushi taco – and I’m sure this is what Hannah Montana meant when she said the best of both worlds. These tacos are the most delicious fusion twist packed with spicy ahi tuna and creamy homemade spicy mayo, all nestled in crispy nori taco shells. It’s a fun and flavorful way to enjoy your favorite sushi but handheld in a seaweed tempura taco!

Crafting the Spicy Ahi Tuna

Let’s start this recipe off with the star of any sushi, the seafood! Now these sushi tacos can be made with any sort of protein from shrimp to crab or even baked salmon but you can never go wrong with some spicy tuna.

Begin by finely chopping fresh ahi tuna into small, bite-sized pieces. In a bowl, marry the tuna with creamy mayonnaise, sriracha sauce, soy sauce, a drizzle of sesame oil, a splash of lime juice for brightness, and optional thinly sliced green onions for a pop of freshness. Combine together and there you have it! So quick and easy to make.

NOTE: You can purchase sashimii-grade tuna at a Japanese fish market suitable for eating raw. If you do not have one close by, you can always replace it with a different cooked seafood. Another option is to use tofu for a vegetarian version.

Perfecting the Spicy Mayo

No sushi taco is complete without a dollop of spicy mayo to add a creamy kick to every bite. Crafting this luscious condiment is a walk in the park and it’s my favorite make in fact. In a small bowl, combine mayonnaise with some sambal, additional sriracha for an extra punch of heat, a drizzle of sesame oil for depth of flavor, a touch of sugar to balance the spice, and a squeeze of lemon juice to brighten the ensemble. Mix until smooth and velvety, ready to grace your sushi tacos with its tantalizing presence.

NOTE: For the mayonnaise, try to use Kewpie mayo for the best flavor but any will do if you don’t have it. You can find it in most supermarkets in the international aisle but your best bet is an Asian market.

Also, if you are not familiar with sambal, it is a chili paste that you can find in a lot of grocery stores as well. I like to add it to my spicy mayo but it is totally not necesarry. You can just add more sriracha in its place.

Creating the Nori Taco Shells

Now that filling and sauce is prepared, let’s move on to making the taco shells which is the fun part but also a bit more complex! We’re basically going to take nori/seaweed sheets and cut them into small squares. Then we’ll make a tempura batter and dunk the nori in only on one side and then fry until golden and then we can shape it into a trianguar taco and stuff it. That’s the short version, now let’s get into the nitty gritty!

Begin by preparing a light and airy tempura batter, combining all-purpose flour, cornstarch, baking powder, and a symphony of spices including salt, black pepper, paprika, chili powder, and garlic powder. To this dry mix, add cold club soda and a whisked egg, stirring until a smooth batter forms.

Now, the magic begins as we dip the nori squares into the tempura batter only on one side while ensuring the edges are also coated for extra crispiness. Gently lower the battered nori into hot vegetable oil, allowing it to sizzle and crisp up to golden perfection. As it emerges from the oil, fold the nori diagonally to form the iconic taco shell shape, and let it rest on a wire rack to drain off any excess oil. And there you have a taco shell made from seaweed and tempura. On to the next step!

Assembly: Bringing it all Together

With all the components prepared, it’s time to assemble our sushi tacos. Begin by filling each nori taco shell with a bit of cooked jasmine rice. Next, spoon on a generous dollop of the spicy ahi tuna.

To add a refreshing crunch, fill your tacos with thinly sliced avocado and cucumber. For a final finish, drizzle the assembled tacos with eel sauce and spicy mayo, sprinkle with toasted sesame seeds, and garnish with thinly sliced green onions.

Craving More Seafood? Try These Recipes Out!

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Sushi Tacos

What happens when you combine the crispiness of a Mexican taco with the flavors of Japanese sushi? You get the most incredible creation - a sushi taco - and I'm sure this is what Hannah Montana meant when she said the best of both worlds. These tacos are the most delicious fusion twist packed with spicy ahi tuna and creamy homemade spicy mayo, all nestled in crispy nori taco shells. It's a fun and flavorful way to enjoy your favorite sushi but handheld in a seaweed tempura taco!

What happens when you combine the crispiness of a Mexican taco with the flavors of Japanese sushi? You get the most incredible creation - a sushi taco - and I'm sure this is what Hannah Montana meant when she said the best of both worlds. These tacos are the most delicious fusion twist packed with spicy ahi tuna and creamy homemade spicy mayo, all nestled in crispy nori taco shells. It's a fun and flavorful way to enjoy your favorite sushi but handheld in a seaweed tempura taco!

30 minutes
30 minutes
1 hour
12 tacos

Ingredients

SPICY AHI TUNA
  • 1 pound ahi tuna, chopped into small pieces
  • 1/4 cup mayonnaise, Kewpie mayo preferred
  • 3 tablespoons sriracha
  • 1 to 2 tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • juice of 1/2 lime
  • 1/4 cup green onions, thinly sliced (optional)
SPICY MAYO
  • 1/2 cup mayonnaise
  • 1 to 2 tablespoons sambal
  • 1 tablespoon sriracha
  • 1/4 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon lemon juice
SEAWEED TACO SHELLS
  • 4 nori sheets, cut into four squares
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1 cup cold club soda
  • 1 large egg
  • vegetable oil, for frying
FOR ASSEMBLY
  • avocado, thinly sliced
  • cucumber, thinly sliced
  • eel sauce
  • toasted sesame seeds
  • cooked jasmine rice
  • green onions, thinly sliced

Instructions

MAKE THE SPICY TUNA
  1. To a bowl, add the finely diced tuna along with mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and sliced green onions. Mix together.
SPICY MAYO
  1. To make the spicy mayo, mix together mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl. Once it's creamy and smooth, set aside.
MAKE THE SEAWEED SHELLS
  1. Start by making the tempura batter. In a bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder.
  2. Add the club soda and egg and whisk again to combine until fully incorporated and set aside.
  3. To a deep frying pan, add vegetable oil and heat to 350°F.
  4. Once hot, dip the nori/seaweed square into the tempura batter only on one side. Dip the edges as well and drop into the oil, tempura batter side down. Fry until crispy and golden.
  5. Fold diagonally in half immediately to create the taco shell shape and let it drain off oil on a wire rack.
  6. Repeat with the rest of the nori.
  7. Once the shells are done, fill them with rice, tuna, and veggies and finish off a drizzle of eel sauce and spicy mayo to enjoy!
 
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