Ingredients

Spicy Ahi Tuna: 1 pound ahi tuna, chopped into small pieces

1/4 cup mayonnaise (Kewpie mayo preferred)

3 tablespoons sriracha

1 to 2 tablespoons low sodium soy sauce

2 teaspoons sesame oil

Juice of 1/2 lime

1/4 cup green onions, thinly sliced (optional)

Spicy Mayo: 1/2 cup mayonnaise

1 to 2 tablespoons sambal

1 tablespoon sriracha

1/4 teaspoon sesame oil

1/2 teaspoon sugar

1 teaspoon lemon juice

Seaweed Taco Shells: 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

For Assembly: avocado, thinly sliced

Cucumber, thinly sliced

Eel sauce

Toasted sesame seeds

Cooked jasmine rice

Green onions, thinly sliced

Instructions

Step 1: Make the spicy tuna by combining the chopped ahi tuna with mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and sliced green onions in a bowl. Mix gently until well combined.

Step 2: Prepare the spicy mayo by mixing mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl until creamy and smooth. Set aside.

Step 3: To make the tempura batter for the shells, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder in a bowl. Add cold club soda and egg, and whisk until fully incorporated. Set aside.

Step 4: Heat vegetable oil in a deep frying pan to 350°F (175°C). Dip each nori square into the tempura batter on one side and edges, then carefully place battered side down into the hot oil. Fry until crispy and golden.

Step 5: Immediately remove the fried nori from the oil and fold it diagonally in half to create the taco shell shape. Place it on a wire rack to drain excess oil. Repeat with remaining nori squares.

Step 6: Assemble the sushi tacos by filling each shell with a layer of cooked jasmine rice, then spoon the spicy tuna mixture on top. Add sliced avocado, cucumber, drizzle with eel sauce and spicy mayo, and sprinkle toasted sesame seeds and green onions to finish.

Tips & Variations

Use Kewpie mayonnaise for a creamier, richer texture in both the spicy tuna and spicy mayo.

If you prefer less heat, reduce the sriracha and sambal amounts in the spicy tuna and mayo.

For a vegetarian version, substitute spicy tuna with diced avocado and seasoned tofu.

Make sure the oil is hot enough before frying the nori to achieve a crispy shell without absorbing too much oil.

FAQs

Can I use a different type of fish for the spicy tuna?

Yes, you can substitute ahi tuna with other sushi-grade fish like yellowtail or salmon, but the flavor and texture may vary slightly.

Is it possible to bake the seaweed taco shells instead of frying?

Baking nori shells may not produce the same crispiness as frying due to the light tempura batter. Frying is recommended for the best texture, but you can experiment with baking at high heat for a shorter time.