Description
Sushi tacos combine the freshness of sushi with the heartiness of tacos, featuring a crisp seaweed shell filled with spiced tuna and creamy mayo.
Ingredients
- 1 pound ahi tuna (chopped into small pieces)
- 1/4 cup mayonnaise (preferably Kewpie)
- 3 tablespoons sriracha
- 1-2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- Juice of 1/2 lime
- 1/4 cup thinly sliced green onions (optional)
- 1/2 cup mayonnaise (for spicy mayo)
- 1-2 tablespoons sambal
- 1 tablespoon sriracha (for spicy mayo)
- 1/4 teaspoon sesame oil (for spicy mayo)
- 1/2 teaspoon sugar (for spicy mayo)
- 1 teaspoon lemon juice (for spicy mayo)
- 4 nori sheets (cut into four squares)
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup cold club soda
- 1 large egg
- Vegetable oil for frying
- Avocado (thinly sliced, for garnish)
- Cucumber (thinly sliced, for garnish)
- Eel sauce (for garnish)
- Toasted sesame seeds (for garnish)
- Cooked jasmine rice (for filling)
- Thinly sliced green onions (for garnish)
Instructions
- Make the Spicy Tuna: In a large bowl, combine the chopped ahi tuna, mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and green onions (if using). Mix gently to coat all the tuna pieces. Set aside to marinate while you prepare the other components.
- Make the Spicy Mayo: In another bowl, mix together the mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice until smooth. Adjust seasoning if needed and set aside.
- Make the Seaweed Shells: In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder. Whisk until well incorporated. In a separate bowl, mix cold club soda and egg, then add to the dry ingredients. Stir until combined.
- Fry the Shells: Heat vegetable oil in a frying pan over medium heat. Dip nori squares into the batter and carefully place them in the hot oil. Fry until crispy and golden, about 2–3 minutes per side. Remove and drain on paper towels.
- Assemble the Tacos: Place a scoop of jasmine rice into each crispy seaweed shell. Top with the spicy tuna filling and drizzle with spicy mayo. Add sliced avocado and cucumber, then sprinkle with toasted sesame seeds and additional green onions.
Notes
Use high-quality ahi tuna for the best flavor, and try marinating the tuna overnight for deeper tastes. Adjust spicy mayo according to heat tolerance.
