Description
Sushi Tacos combine the bold flavors of spicy ahi tuna with crispy seaweed taco shells, creating a delightful fusion of Japanese sushi and Mexican tacos. This recipe features a creamy, spicy mayo, fresh vegetables, and a crispy tempura batter-coated nori shell, making it a unique, flavorful handheld dish that’s perfect for sushi lovers looking for a twist.
Ingredients
Scale
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
- Make the Spicy Tuna: In a bowl, combine the chopped ahi tuna with mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and green onions if using. Mix well to evenly coat the tuna in the spicy sauce, creating a flavorful filling.
- Prepare the Spicy Mayo: In a separate small bowl, whisk together mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice until creamy and smooth. Set the spicy mayo aside for assembly and drizzling.
- Make the Tempura Batter: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder. Add the cold club soda and egg, whisking until the batter is fully combined and smooth. Set aside.
- Fry the Seaweed Taco Shells: Heat vegetable oil in a deep frying pan to 350°F (175°C). Dip each nori square into the tempura batter, coating only one side and the edges. Carefully place the battered side down into the hot oil. Fry until the shell turns crispy and golden, about 1-2 minutes.
- Shape the Taco Shells: Immediately after removing from oil, fold each nori sheet diagonally in half to form a taco shell shape. Place on a wire rack to drain excess oil and to retain crispiness.
- Assemble the Sushi Tacos: Fill each crispy seaweed taco shell with a spoonful of cooked jasmine rice first, then add the spicy ahi tuna mixture. Top with thinly sliced avocado, cucumber, green onions, a drizzle of eel sauce, spicy mayo, and a sprinkle of toasted sesame seeds.
- Serve and Enjoy: Serve the sushi tacos fresh while the shells are still crispy for the best texture and taste. Enjoy the perfect blend of spicy, savory, and fresh flavors.
Notes
- Use fresh sushi-grade ahi tuna to ensure food safety and best taste.
- Kewpie mayonnaise is recommended as it adds creaminess with a slight sweetness distinct from regular mayo.
- Adjust sriracha and sambal to your preferred spice level for both spicy tuna and spicy mayo.
- Keep the tempura batter cold for a lighter, crispier coating.
- Fry the nori shells one at a time to maintain oil temperature and ensure even crisping.
- If you prefer, substitute the jasmine rice with sushi rice seasoned with rice vinegar for a more authentic sushi flavor.
- The eel sauce adds a sweet and savory finish but can be omitted if desired or substituted with soy reduction.
- Store any leftover spicy tuna mixture and spicy mayo separately in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Japanese-Mexican)
Keywords: sushi tacos, spicy ahi tuna, crispy seaweed shells, fusion recipe, tempura nori, spicy mayo
