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–+ servings

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!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Yields12 tacos
Print Recipe Pin Recipe
Servings12 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!

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!