Description
A fusion favorite, Sushi Tacos blend the fresh elegance of sushi with the casual fun of tacos, creating handheld bites packed with flavor, texture, and color.
Ingredients
- Nori Sheets: 6 full-size sheets, halved – Acts as the taco shell, giving a crisp, umami base.
- Sushi Rice: 2 cups cooked – Sticky, seasoned rice forms the flavorful filling bed.
- Rice Vinegar: 2 tablespoons – Adds that tangy sushi rice flavor.
- Sugar: 1 tablespoon – Balances the vinegar in the rice seasoning.
- Salt: 1 teaspoon – Enhances all the flavors.
- Tuna or Salmon (sashimi-grade): 1 cup diced – The star protein, rich and silky.
- Avocado: 1 sliced – Creamy and cooling, a classic sushi companion.
- Cucumber: 1 small, julienned – Adds crunch and freshness.
- Carrot: 1 small, julienned – Offers sweetness and vibrant color.
- Pickled Ginger: 2 tablespoons – Bright and tangy contrast.
- Soy Sauce: For drizzling – Adds saltiness and depth.
- Wasabi Mayo: 1/4 cup – Spicy and creamy layer that ties everything together.
- Lettuce or Baby Greens: 1 cup – Acts as a moisture barrier and adds freshness.
- Sesame Seeds: 1 tablespoon – A toasty finish with a bit of crunch.
Instructions
- Preheat Your Equipment: If you’re using a rice cooker, start by cooking your rice. For stovetop, rinse the rice, then cook covered for 20 minutes.
- Combine Ingredients: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once rice is cooked, gently fold this mixture into the rice while fanning it to cool.
- Prepare Your Cooking Vessel: No cooking vessel required for tacos, but set up your taco assembly area with all fillings prepped and arranged.
- Assemble the Dish: Place a nori half sheet in your hand or taco holder. Add a small bed of greens, then a spoonful of sushi rice, followed by avocado, tuna, cucumber, carrot, and pickled ginger.
- Cook to Perfection: No cooking needed now, but make sure your fish is cold and fresh and your rice is room temp — this keeps textures just right.
- Finishing Touches: Drizzle with soy sauce and a swirl of wasabi mayo. Sprinkle sesame seeds over the top.
- Serve and Enjoy: Serve immediately while the nori is still crisp, with extra soy sauce or pickled ginger on the side.
Notes
- Toast nori lightly for added crunch.
- Keep rice and toppings chilled before assembly for best texture.
- Use a taco holder to present beautifully and avoid soggy tacos.
- Customize with different proteins or go fully vegan with tofu.
Nutrition
- Serving Size: 1 taco
- Calories: 240
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg
Keywords: sushi tacos, fusion recipe, sushi taco party, easy sushi, handheld sushi