Description
Delight in a fusion of Japanese and Mexican flavors with these vibrant Sushi Tacos. Combining tender sushi-grade tuna marinated in spicy mayo with perfectly seasoned sushi rice, creamy avocado, and crisp cucumber, all nestled inside crunchy mini taco shells or seaweed wraps, this recipe offers a refreshing and fun twist on traditional sushi. Ready in just 35 minutes, these sushi tacos are perfect for gatherings or a unique weeknight dinner.
Ingredients
Scale
Sushi Rice
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
Spicy Tuna Poke
- 200g sushi-grade fresh tuna, diced
- 2 tablespoons spicy mayo (mayonnaise mixed with Sriracha)
- 1 teaspoon soy sauce or tamari
- 1 teaspoon toasted sesame seeds
Additional Ingredients
- 6-8 mini crunchy taco shells or seaweed taco shells
- 1 ripe avocado, sliced
- 1/2 cucumber, thinly sliced or in ribbons
- 2 scallions, chopped (for garnish)
- Extra sesame seeds (for garnish)
- Soy sauce or tamari (for drizzling or dipping)
- Optional: lime wedges, pickled ginger, or pickled radish for garnish
Instructions
- Prepare the Sushi Rice: Cook the sushi rice according to package instructions. While the rice is still warm, season it with rice vinegar, sugar, and salt. Gently mix the ingredients together and allow the rice to cool to room temperature to achieve the ideal sticky texture essential for sushi.
- Make the Spicy Tuna Poke: Dice the fresh sushi-grade tuna into small, uniform cubes. Toss the diced tuna gently with spicy mayo, a splash of soy sauce or tamari, and toasted sesame seeds. Let the mixture marinate briefly to allow the flavors to meld.
- Assemble the Taco Shells: Warm the mini taco shells or seaweed taco shells slightly to increase their flexibility, making them easier to fill and preventing them from cracking during assembly.
- Layer the Ingredients: Spoon a portion of seasoned sushi rice into each taco shell. Top the rice with a generous amount of spicy tuna poke, followed by slices of ripe avocado and thin ribbons or slices of cucumber to add freshness and crunch.
- Garnish and Serve: Finish each sushi taco by sprinkling chopped scallions and extra sesame seeds on top. Optionally, drizzle with additional soy sauce or a squeeze of lime juice for brightness. Serve immediately to maintain the crunch of the shells and the freshness of the ingredients.
Notes
- Use sushi-grade tuna to ensure freshness and safety when consuming raw fish.
- Cooling the sushi rice to room temperature is crucial for the right texture and better flavor absorption.
- If mini taco shells are not available, small lettuce leaves can serve as a fresh alternative.
- Adjust the level of spiciness by varying the amount of Sriracha in the spicy mayo.
- Serve immediately after assembly to prevent the shells from becoming soggy.
