Description
Sushi Tacos offer a delightful fusion of Japanese sushi flavors with the fun and casual format of tacos. Featuring seasoned sushi rice, fresh diced raw salmon or tuna, creamy avocado, crisp cucumber, and shredded carrot, all nestled in a savory nori seaweed shell. Drizzled with a spicy mayo and garnished with sesame seeds and green onions, these tacos provide a fresh, flavorful, and visually appealing meal perfect for seafood lovers and those looking to try a creative twist on traditional sushi.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice, rinsed and cooked
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Fillings and Toppings
- 6 small nori sheets or seaweed snack sheets
- 1/2 pound sushi-grade raw salmon or tuna, diced
- 1/2 avocado, diced
- 1/2 cucumber, julienned
- 1/4 cup shredded carrot
Sauces and Garnishes
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
- Pickled ginger and wasabi for serving (optional)
Instructions
- Prepare the Sushi Rice: In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves completely. Stir this mixture gently into the freshly cooked sushi rice, then allow the rice to cool to room temperature to absorb the flavors.
- Marinate the Fish: In a separate bowl, combine the diced sushi-grade salmon or tuna with soy sauce, sesame oil, and half of the sesame seeds. Toss gently to coat the fish evenly with the marinade and let it sit briefly for flavors to meld.
- Make the Spicy Mayo: Mix the mayonnaise and sriracha together in a small bowl until smooth to create a spicy mayo sauce, adjusting the spiciness level to taste if desired.
- Shape Nori Taco Shells: Gently mold the nori sheets into taco shell shapes by hand or place each over an inverted muffin tin or a taco rack to help form the shells. For a crispier texture, lightly toast the nori sheets before shaping.
- Assemble the Sushi Tacos: Spoon a layer of the cooled sushi rice into each nori shell. Top generously with the marinated fish, diced avocado, julienned cucumber, and shredded carrot. Drizzle the spicy mayo over the fillings.
- Garnish and Serve: Sprinkle the remaining sesame seeds and chopped green onions over the top for added flavor and texture. Serve the sushi tacos immediately, accompanied by pickled ginger and wasabi if desired.
Notes
- You can substitute cooked shrimp or tofu for the raw fish to suit dietary preferences.
- To achieve crispier taco shells, lightly toast the nori sheets before shaping them.
- Using an upside-down muffin tin helps maintain the taco shape for the nori shells.
- Serve immediately as the nori may become soggy if left too long after assembly.
