Sushi Tacos
A playful fusion of Japanese sushi and Mexican tacos, these Sushi Tacos feature crispy nori or wonton shells filled with sushi rice, sashimi, avocado, and fresh toppings for a vibrant bite.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 tacos
- Category: Appetizer
- Method: Assembly
- Cuisine: Fusion
- Diet: Gluten Free
Ingredients
- Sushi rice: 1 1/2 cups uncooked
- Rice vinegar: 3 tablespoons
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Nori sheets or wonton wrappers: 6–8
- Salmon or tuna sashimi-grade: 150g, thinly sliced
- Avocado: 1 ripe, sliced
- Cucumber: 1 small, julienned
- Carrot: 1 small, julienned
- Spicy mayo: 1/4 cup
- Soy sauce: for dipping or glazing
- Sesame seeds: 1 tablespoon
- Fresh cilantro or microgreens: handful
Instructions
- Preheat Your Equipment: Cook sushi rice according to package instructions.
- Combine Ingredients: Mix rice vinegar, sugar, and salt. Fold into hot rice and let cool.
- Prepare Your Cooking Vessel: Bake nori sheets or wonton wrappers in a muffin tin or taco mold at 180°C (350°F) for 8–10 minutes until crisp.
- Assemble the Dish: Fill each shell with sushi rice, avocado, cucumber, carrot, and sashimi slices.
- Cook to Perfection: No extra cooking needed—just keep fillings fresh.
- Finishing Touches: Drizzle with spicy mayo, sprinkle sesame seeds, and garnish with cilantro.
- Serve and Enjoy: Serve immediately while shells are crisp.
Notes
- Assemble tacos just before serving to keep shells crisp.
- Always use sushi-grade fish for raw recipes.
- For vegetarian versions, use tofu, mango, or tempura veggies.
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Find it online: https://tastyze.com/sushi-tacos/