Sushi Tacos

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Sushi Tacos

Prep Time 30 minutes
Cook Time 30 minutes
Course Dinner, Main Course
Servings 12 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.

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