Description
Sushi Tacos combine the fresh, vibrant flavors of classic sushi with the fun, handheld ease of tacos. Featuring sushi-grade fish, seasoned sushi rice, creamy avocado, crisp cucumber, and zesty garnishes inside crispy mini taco shells or nori sheets, this unique fusion dish is perfect for quick lunches, casual dinners, or party appetizers. Ready in under 30 minutes, Sushi Tacos are customizable, refreshing, and delightfully flavorful.
Ingredients
Scale
Main Ingredients
- 150g sushi-grade fresh tuna or salmon, thinly sliced or cubed
- 1 cup sushi rice
- Mini crispy taco shells or nori sheets (about 8-10 pieces)
- 1 ripe avocado, diced
- 1/2 cucumber, chopped into bite-sized pieces
- 2 tbsp soy sauce
- 1 tsp wasabi (optional, to taste)
- Pickled ginger, for serving
- 1 tbsp toasted sesame seeds
- 2 tbsp spicy mayo (optional)
Instructions
- Prepare the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, season it gently with a mixture of rice vinegar, sugar, and salt. Allow the rice to cool to room temperature before assembling.
- Prep the fillings: While the rice is cooling, slice the sushi-grade fish into thin strips or small cubes. Dice the avocado and chop the cucumber into bite-sized pieces. Prepare additional toppings like pickled ginger and measure out toasted sesame seeds.
- Choose and prepare your shells: Warm mini crispy taco shells slightly to make them less brittle. If using nori sheets, cut them into small rectangles that will serve as taco bases.
- Assemble the Sushi Tacos: Press a spoonful of seasoned sushi rice gently into each shell or nori piece to create a base layer. Top with fish, avocado, cucumber, and your preferred garnishes. Add a drizzle of soy sauce, spicy mayo, or a dab of wasabi for extra flavor.
- Garnish and serve: Sprinkle toasted sesame seeds on top and add a small serving of pickled ginger on the side. Serve immediately to enjoy the crispness of the shells and freshness of the ingredients.
Notes
- Use sushi-grade fish fresh on the day of serving for safety and best flavor.
- Assemble sushi tacos just before serving to prevent shells from getting soggy.
- Properly seasoned and cooled sushi rice is essential for authentic taste and texture.
- Use a sharp knife to make clean cuts of fish and vegetables for better presentation.
- Adjust wasabi and spicy mayo levels according to your spice preference.
Nutrition
- Serving Size: 2 mini tacos
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: sushi tacos, fusion recipe, sushi appetizer, gluten free sushi, quick sushi, handheld sushi, sushi fusion
