Description
Sushi Tacos combine the fresh flavors of traditional sushi with the fun, handheld convenience of tacos. Featuring spicy marinated tuna, perfectly seasoned sushi rice, and crisp toppings like avocado and cucumber, these tacos make an innovative and delicious fusion dish perfect for entertaining or a creative meal at home.
Ingredients
Scale
For the Sushi Rice
- 1 cup sushi rice
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
For the Spicy Tuna
- 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
For 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 Sushi Rice: Cook sushi rice according to package instructions. While still warm, season with rice vinegar, sugar, and salt. Gently mix and then allow the rice to cool to room temperature, ensuring it retains the ideal sticky texture for sushi.
- Marinate Tuna: Dice the sushi-grade fresh tuna into small cubes. Toss 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.
- Warm Taco Shells: Warm the mini crunchy taco shells or seaweed taco shells slightly to increase their flexibility and prevent cracking during assembly.
- Assemble Tacos: Spoon a portion of seasoned sushi rice into each taco shell. Add a generous layer of spicy tuna poke atop the rice, followed by slices of ripe avocado and thin ribbons or slices of cucumber to add freshness and texture.
- Garnish and Serve: Finish each taco with chopped scallions and a sprinkle of extra sesame seeds. Optionally, drizzle with soy sauce or squeeze fresh lime juice over the top for added brightness. Serve immediately to maintain shell crispiness and ingredient freshness.
Notes
- Use sushi-grade tuna to ensure safety and best flavor for raw consumption.
- Spicy mayo can be adjusted to taste by modifying the amount of Sriracha.
- If seaweed taco shells are unavailable, crunchy mini taco shells work well for texture contrast.
- Rice vinegar seasoning should be mixed while rice is warm to absorb better.
- Serve immediately to prevent taco shells from becoming soggy.
- Optional garnishes like pickled ginger or radish add a traditional sushi element and extra zest.
