Name: Sushi Tacos
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Fusion
Ingredients: For the Ahi Tuna Filling:; 8 oz sashimi-grade ahi tuna, finely chopped; 3 tbsp Kewpie mayonnaise; 1 tbsp sriracha sauce (adjust to taste); 1 tbsp soy sauce; 1 tsp sesame oil; 1 tbsp lime juice; 2 stalks green onions, chopped (optional); For the Tempura Taco Shells:; 4 nori sheets; 1 cup all-purpose flour; 1/4 cup cornstarch; 1 tsp baking powder; 1 tsp spice blend (salt, black pepper, paprika, chili powder, garlic powder); 1 cup cold club soda; 1 large egg; 2 cups vegetable oil (for frying); For Assembling the Tacos:; 2 cups cooked jasmine rice; 1 medium avocado, thinly sliced; 1 medium cucumber, thinly sliced; 2 tbsp eel sauce; 1 tbsp toasted sesame seeds

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A vibrant mash-up of Japanese and Mexican cuisines, Sushi Tacos are an eye-catching, flavor-packed dish that combines crispy tempura-fried nori shells with spicy ahi tuna, creamy avocado, sushi rice, and colorful garnishes. These handheld sushi creations bring bold textures and umami-rich ingredients together in a fun and gourmet-style bite—ideal for appetizers, party platters, or creative weeknight meals.

Why You’ll Love This Recipe

Sushi Tacos offer the best of both worlds: the fresh, clean flavors of sushi and the satisfying crunch of tempura-fried taco shells. They’re easy to customize, visually striking, and packed with flavor from every component—the spicy ahi tuna, seasoned rice, crisp vegetables, and a punchy drizzle of sauces. Whether you’re entertaining or simply want to try something new, these tacos are a guaranteed hit for sushi fans and adventurous eaters alike.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Ahi Tuna Filling

sashimi-grade ahi tuna, finely chopped
Kewpie mayonnaise
sriracha sauce
soy sauce
sesame oil
lime juice
green onions (optional)

For the Tempura Taco Shells

nori sheets
all-purpose flour
cornstarch
baking powder
spice blend (salt, black pepper, paprika, chili powder, garlic powder)
cold club soda
large egg
vegetable oil (for frying)

For Assembling the Tacos

cooked jasmine rice
avocado, thinly sliced
cucumber, thinly sliced
eel sauce
toasted sesame seeds

Directions

Prepare the Ahi Tuna Filling
In a mixing bowl, combine chopped ahi tuna, Kewpie mayo, sriracha, soy sauce, sesame oil, lime juice, and chopped green onions if using. Stir well until evenly mixed. Set aside in the fridge.
Make the Spicy Mayo (optional)
Mix extra mayonnaise with a bit of sambal, sriracha, sesame oil, sugar, and lemon juice to make a spicy drizzle. Chill until ready to use.
Prepare the Tempura Batter
In a separate bowl, whisk together flour, cornstarch, baking powder, and spices. Slowly add cold club soda and egg, whisking until the batter is smooth and airy.
Form the Nori Taco Shells
Cut each nori sheet into taco-sized squares. Dip one side of each square into the tempura batter.
Heat oil in a deep pan or fryer to 350°F (175°C). Fry each sheet until golden and crisp—about 15–30 seconds.
Immediately shape into a taco shell using tongs or a curved surface. Drain on a wire rack.
Assemble the Sushi Tacos
Spoon cooked jasmine rice into each nori shell as the base. Top with the prepared ahi tuna mixture, avocado slices, and cucumber.
Drizzle with eel sauce and spicy mayo if using. Garnish with sesame seeds and extra green onions.
Serve immediately for best texture.

Servings and timing

Servings: 4 tacos
Prep Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Calories per serving: 320 kcal

Variations

Vegetarian version: Replace ahi tuna with spicy tofu or a mix of avocado and chopped mango for a fresh, meat-free option.
Crunchy panko topping: Sprinkle crushed toasted panko on top for added texture.
Sushi-grade salmon: Swap tuna for salmon sashimi or even shrimp tempura.
Nori chip base: Instead of taco shells, use baked or fried nori chips to serve the toppings as bite-sized canapés.
Rice paper shells: Use crisped rice paper instead of nori for a lighter, gluten-free alternative.

Storage/Reheating

Storage: Best enjoyed fresh. Assembled sushi tacos do not store well due to moisture.
Make-ahead tip: Prep individual components ahead—store tuna filling and toppings separately in the fridge for up to 1 day.
Reheating: Tempura shells can be re-crisped in an oven at 300°F (150°C) for 5 minutes, but they are best made fresh.

FAQs

Can I use sushi rice instead of jasmine rice?

Yes, sushi rice is ideal and offers better stickiness and authentic texture for sushi-style dishes.

Where can I buy sashimi-grade tuna?

Look for it at well-stocked fish markets, Japanese grocers, or specialty seafood counters. Always check for “sashimi-grade” labeling.

Is frying the nori necessary?

Yes, frying adds the crisp taco shell texture. However, for a lighter version, you can fold and bake them, though they won’t be as crispy.

Can I make this gluten-free?

Use tamari instead of soy sauce, and ensure your tempura ingredients and eel sauce are certified gluten-free.

What does eel sauce taste like?

Eel sauce is a sweet-savory glaze made from soy sauce, mirin, and sugar—similar to a thick teriyaki sauce.

Are sushi tacos served hot or cold?

They’re best served at room temperature or slightly chilled, especially because of the raw tuna.

Can I use canned tuna instead?

For a budget-friendly version, you can use well-drained canned tuna mixed with the same spicy mayo, though the taste and texture will differ.

Can I air fry the shells?

Nori sheets are too delicate for air frying in this format. Stick with shallow frying or baking for best results.

How long can the tuna filling sit out?

Since it contains raw fish, do not leave the filling at room temperature for more than 1 hour. Keep refrigerated until serving.

Are sushi tacos good for parties?

Absolutely. Prepare the ingredients ahead and assemble just before serving for a fun, interactive dish.

Conclusion

Sushi Tacos are the perfect way to impress guests or enjoy a playful, upscale twist on traditional sushi. With crispy tempura nori shells and bold fillings like spicy ahi tuna and creamy avocado, every bite is full of contrast and flavor. These tacos are a vibrant addition to any table—ideal for appetizers, light dinners, or creative entertaining. Once you try them, sushi night will never be the same.

Sushi Tacos

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These sushi tacos are a bold, flavor-packed fusion of Japanese and Mexican cuisine—featuring crispy tempura-fried nori shells filled with spicy ahi tuna, sushi rice, avocado, cucumber, and a drizzle of eel sauce for a fun and unforgettable bite.

Author: Mari
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 4 tacos 1x
Category: Appetizer
Method: Frying
Cuisine: Fusion
Diet: Low Lactose

Instructions

In a bowl, combine chopped ahi tuna, mayo, sriracha, soy sauce, sesame oil, lime juice, and green onions (if using). Stir until evenly mixed. Set aside to marinate.
To make the tempura batter, whisk together flour, cornstarch, baking powder, and spice blend in a bowl. Gradually add cold club soda and egg, whisking until smooth.
Cut nori sheets into taco-sized squares or rounds. Dip one side of each into the tempura batter.
Heat vegetable oil in a deep pan to 350°F (175°C). Carefully fry each battered nori piece until golden and crisp, shaping immediately into taco shells with tongs. Drain on a wire rack.
To assemble, fill each shell with a layer of cooked jasmine rice, then top with spicy ahi tuna, avocado slices, and cucumber.
Drizzle with eel sauce and sprinkle with toasted sesame seeds. Garnish with extra green onions if desired.
Serve immediately for best texture and flavor.