Sushi Tacos

🕒 Prep: 20 min
🔥 Cook: 10 min
🍽 Serves: 4
★★★★★
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Sushi Tacos are a fun and delicious fusion of Japanese and Mexican cuisines. They're perfect for those who love sushi but want to try something a little different. With crispy nori shells and a fresh, flavorful filling, these tacos are both unique and satisfying.

Ingredients for Sushi Tacos

Nori sheets form the crispy shell, providing that unmistakable sushi flavor. Sushi-grade tuna or salmon brings a fresh, high-quality taste essential for sushi dishes. Avocado adds creaminess and balances the flavors with its subtle richness. Sushi rice is the base, with rice vinegar, sugar, and salt enhancing its flavor. The mayonnaise, sriracha, and soy sauce blend creates a spicy aioli that ties everything together. Cilantro, pickled ginger, and lime wedges provide fresh and tangy notes to finish.

Tips & Tricks

  • Use a muffin tin to shape the nori more easily into shells in the oven.
  • If you're short on time, use pre-cooked sushi rice from the store.
  • Adjust the sriracha in the aioli to your desired heat level.

Serving Suggestions

Pair these sushi tacos with a light, crisp salad or a bowl of miso soup for a complete meal. A side of edamame or seaweed salad would also complement the tacos beautifully.

Frequently Asked Questions

Can I use other fish?
Absolutely! Try crab meat, shrimp, or even tofu for a vegetarian option.
How should I store leftovers?
These tacos are best enjoyed fresh, but you can store components separately in the fridge and assemble just before eating.

Sushi Tacos Recipe Walkthrough

First, let's get those nori sheets ready. Preheat your oven to 350°F. While that's heating up, cut each nori sheet in half and carefully mold them over the edges of a baking dish to create taco shell shapes. Pop them in the oven for about 7-10 minutes. Keep an eye on them; you want them crisp but not burnt.

While the nori is crisping up, let's prep the rice. In a bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt. This gives the rice that signature sushi flavor. Make sure everything is well combined so each bite of rice has that perfect balance.

Now, for the sauce — the spicy aioli. In a small bowl, combine mayonnaise, sriracha, and soy sauce. Stir it until smooth and set aside. This will be your drizzle of joy over the tacos.

Once the nori shells are out of the oven and cooled, it’s time to assemble. Start with a layer of sushi rice at the bottom of each shell, followed by slices of your fish of choice and avocado. Drizzle the spicy aioli over the top and garnish with cilantro, a bit of pickled ginger, and a squeeze of lime. Serve immediately to keep that nori nice and crisp.

Why You'll Love This Recipe

  • No special equipment needed — just your oven.
  • Combines the best of two beloved cuisines.
  • Quick to prepare, making it ideal for weeknight dinners.
  • Easy to customize with your favorite ingredients.

Ingredients

4 sheets nori
8 oz sushi-grade tuna or salmon, thinly sliced
1 avocado, sliced
1 cup cooked sushi rice
2 tbsp rice vinegar
1 tsp sugar
1/2 tsp salt
1/4 cup mayonnaise
1 tbsp sriracha
1 tbsp soy sauce
1 lime, cut into wedges
1/4 cup cilantro, chopped
1/4 cup pickled ginger

Step-by-step Instructions

1. Preheat the oven to 350°F.
2. Cut nori sheets into halves and mold them over the edges of a baking dish to form taco shells.
3. Bake nori for 7-10 minutes until crisp.
4. In a bowl, mix cooked sushi rice with rice vinegar, sugar, and salt.
5. In a small bowl, combine mayonnaise, sriracha, and soy sauce to make the spicy aioli.
6. Once nori shells are cool, fill each with a layer of rice, slices of fish, and avocado.
7. Drizzle with spicy aioli and garnish with cilantro, pickled ginger, and lime wedges.
8. Serve immediately.

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