Description
These Sushi Tacos are a delightful fusion dish combining the fresh flavors of sushi-grade tuna with the crunch of mini taco shells. Featuring spicy tuna poke, seasoned sushi rice, and fresh avocado and cucumber, they offer a vibrant, handheld meal perfect for sharing or impressing guests. Ready in just 35 minutes, they bring together Asian-inspired ingredients with a fun, taco twist.
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
Assembly
- 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 the package instructions. While the rice is still warm, gently season it with rice vinegar, sugar, and salt. Mix carefully to combine without mashing the rice, then allow it to cool to room temperature to retain its sticky texture.
- Make the Spicy Tuna Poke: Dice the sushi-grade tuna into small cubes. In a bowl, toss the tuna with spicy mayo, a splash of soy sauce or tamari, and toasted sesame seeds. Let it marinate briefly to enhance the flavors.
- Assemble the Taco Shells: Warm the mini taco shells or seaweed taco shells slightly, just enough to add flexibility and prevent cracking during assembly.
- Layer the Ingredients: Place a spoonful of the prepared sushi rice into each taco shell. Top this with a generous portion of the spicy tuna poke, then add slices of ripe avocado and thin cucumber ribbons 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 soy sauce or squeeze fresh lime juice for added brightness. Serve immediately to keep the shells crisp and the ingredients fresh.
Notes
- Use sushi-grade tuna to ensure safety and optimal flavor.
- To make spicy mayo, mix mayonnaise with Sriracha sauce to taste.
- If mini taco shells are unavailable, seaweed taco shells are an excellent gluten-free alternative.
- Prepare the sushi rice ahead of time to allow for cooling and better texture.
- Serve immediately after assembling to maintain shell crispiness.
- Optional garnishes like pickled ginger or pickled radish enhance flavor and presentation.
