Description

Sushi Tacos offer a delightful fusion of Japanese and Mexican cuisines, combining the freshness of sushi ingredients with the fun, handheld taco format. Made with seasoned sushi rice, spicy raw tuna or salmon, creamy avocado, and crisp cucumber, all wrapped in crispy or soft nori shells, these tacos provide a refreshing and flavorful appetizer perfect for any occasion.

Ingredients

Scale

For the Sushi Rice

1 cup sushi rice
2 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt

For the Filling

4 sheets nori (seaweed)
1/2 cup sushi-grade raw tuna or salmon, diced
1/2 avocado, diced
1/4 cup cucumber, diced
2 tablespoons mayonnaise
1 teaspoon sriracha
1/2 teaspoon soy sauce
1 teaspoon sesame oil
Sesame seeds, for garnish
Sliced green onions, for garnish
Vegetable oil, for frying (optional, to crisp nori shells)

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Instructions

Prepare the Sushi Rice: Cook the sushi rice following the package instructions. While the rice is still warm, gently fold in rice vinegar, sugar, and salt to season it evenly. Allow the rice to cool to room temperature before assembling the tacos.
Make the Spicy Fish Mixture: In a small bowl, combine the diced tuna or salmon with mayonnaise, sriracha, soy sauce, and sesame oil. Mix thoroughly until the fish pieces are well coated with the spicy sauce. Set aside to let the flavors meld.
Create the Taco Shells: You can either briefly fry the nori sheets in hot vegetable oil to crisp them, carefully folding while warm into a taco shape, or use the raw nori sheets shaped gently by filling them with rice to form soft shells according to preference.
Assemble the Sushi Tacos: Begin by layering each nori shell with a generous amount of sushi rice. Then, top with the spicy fish mixture, diced avocado, and cucumber for freshness.
Garnish and Serve: Sprinkle the tacos with toasted sesame seeds and sliced green onions to add texture and flavor. Serve immediately to maintain the quality and freshness of the ingredients.

Notes

Substitute raw fish with cooked shrimp, crab, or tofu for alternative protein options.
For extra texture and crunch, add tempura flakes or shredded carrots to the filling.
If preferred, use mini taco shells as an alternative to nori shells for a different presentation.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: No-Cook
Cuisine: Japanese-Fusion