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Sushi Tacos Recipe

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★★★★★

4.2 from 21 reviews

Sushi Tacos combine the fresh, flavorful elements of traditional ahi tuna sushi with the fun, portable form of tacos. Crispy tempura-fried nori shells are filled with marinated sashimi-grade ahi tuna, creamy avocado, crisp cucumber, and aromatic jasmine rice, finished with a drizzle of eel sauce and toasted sesame seeds. This fusion recipe offers a deliciously unique way to enjoy sushi with a crunchy twist in just 45 minutes.

Ingredients

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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. Prepare the Ahi Tuna Filling: In a bowl, combine the finely chopped ahi tuna with Kewpie mayonnaise, sriracha sauce, soy sauce, sesame oil, lime juice, and chopped green onions if using. Stir until well mixed and let it marinate while preparing the rest.
  2. Make the Tempura Batter: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking powder, and spice blend. Gradually add the cold club soda and the large egg, whisking until the batter is smooth and well combined.
  3. Prepare Nori Sheets: Cut each nori sheet into taco-sized squares or rounds. Dip one side of each cut nori piece into the prepared tempura batter, coating them evenly.
  4. Fry the Tempura Nori Shells: Heat vegetable oil in a deep pan or fryer to 350°F (175°C). Carefully fry each battered nori piece until it turns golden and crispy. Use tongs immediately to shape them into taco shells as they fry. Drain on a wire rack to remove excess oil.
  5. Assemble the Sushi Tacos: Layer each tempura-fried nori shell with cooked jasmine rice first. Then add a generous portion of the spicy ahi tuna filling, followed by avocado slices and thin cucumber slices.
  6. Add Final Touches: Drizzle each taco with eel sauce and sprinkle toasted sesame seeds over the top. Garnish with additional green onions if desired for extra flavor and color.
  7. Serve: Serve the sushi tacos immediately to enjoy the contrast of crunchy shells and fresh fillings at their best texture and flavor.

Notes

  • Use sashimi-grade ahi tuna to ensure freshness and safety as this recipe uses raw fish.
  • Adjust the amount of sriracha sauce depending on your spice tolerance.
  • Frying temperature is important; maintaining 350°F helps achieve crispy shells without over-absorbing oil.
  • Serve immediately after assembling to prevent the tempura shells from becoming soggy.
  • For a gluten-free option, substitute all-purpose flour with gluten-free flour blend in the tempura batter.

Keywords: sushi tacos, ahi tuna tacos, tempura nori shells, sushi recipe, fusion tacos, Japanese recipe, appetizer

Find it online: https://epicrecipebox.com/sushi-tacos-recipe/