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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.

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Cut nori sheets into taco-sized squares or rounds. Dip one side of each into the tempura batter.
  4. 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.
  5. To assemble, fill each shell with a layer of cooked jasmine rice, then top with spicy ahi tuna, avocado slices, and cucumber.
  6. Drizzle with eel sauce and sprinkle with toasted sesame seeds. Garnish with extra green onions if desired.
  7. Serve immediately for best texture and flavor.

Notes

  • Use gloves when shaping hot taco shells to avoid burns.
  • Substitute cooked shrimp or tofu for a non-raw option.
  • Prep the tuna mix ahead of time and chill until ready to assemble.
  • Nori softens quickly—serve tacos right after assembling for maximum crunch.

Nutrition

Find it online: https://yumfoodusa.com/sushi-tacos/