What do you get when you mix the crispiness of a Mexican taco with the flavors of Japanese sushi? A sushi taco! This fusion treat combines spicy ahi tuna and creamy homemade spicy mayo in crispy nori taco shells. It’s like enjoying sushi, but in a fun, handheld taco form!
Sushi Tacos
Ingredients
**Spicy Ahi Tuna:**
- – 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
**Spicy Mayo:**
- – 1/2 cup mayonnaise
- – 1-2 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
- – Thinly sliced green onions
Instructions
**Make the Spicy Tuna:**
- In a bowl, combine finely diced tuna with mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and sliced green onions. Mix well.
**Make the Spicy Mayo:**
- In a small bowl, mix together mayo, sambal, sriracha, sesame oil, sugar, and lemon juice until smooth and creamy. Set aside.
**Make the Seaweed Shells:**
- Prepare the tempura batter by whisking together flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder in a bowl.
- Add club soda and egg, then whisk until fully combined.
- Heat vegetable oil in a deep frying pan to 350°F.
- Dip one side of each nori square into the tempura batter, making sure to coat the edges as well.
- Carefully place the nori in the hot oil, batter side down, and fry until crispy and golden.
- Immediately fold the fried nori diagonally in half to create a taco shell shape, then let it drain on a wire rack. Repeat with remaining nori squares.
**Assemble the Tacos:**
- Fill each seaweed shell with a layer of jasmine rice.
- Add spicy tuna, avocado, and cucumber slices.
- Drizzle with eel sauce and spicy mayo.
- Sprinkle with toasted sesame seeds and green onions.