Directions
- Season the Sushi Rice
While the rice is still warm, gently mix with rice vinegar, sugar, and salt. Allow to cool slightly until easy to handle. - Form the Taco Shells
Cut nori sheets in half. Press a thin, even layer of sushi rice onto one side of each nori piece. - Crisp the Shells
Heat a light layer of oil in a skillet over medium heat. Place rice-side down first and cook until lightly golden and crisp. Flip briefly to crisp the nori side. While still warm and flexible, gently fold into a taco shape using tongs. Let cool to firm up.
(Alternative: Bake at 180°C / 350°F for 5–7 minutes draped over an oven rack.) - Prepare the Spicy Tuna
In a bowl, gently mix diced tuna with mayonnaise, sriracha, soy sauce, sesame oil, and green onion until evenly coated. Chill for 15 minutes for best texture and flavor. - Assemble the Sushi Tacos
Fill each crispy shell with a spoonful of spicy tuna. Top with avocado slices and julienned cucumber. Drizzle with extra spicy mayo if desired. - Garnish & Serve
Sprinkle with sesame seeds or microgreens and serve immediately for maximum crunch.
Recipe Details
- Prep time: 20 minutes
- Chill time: 15 minutes
- Total time: 35 minutes
- Servings: 4 (8 mini tacos)
- Difficulty level: Medium
Variations & Substitutions
- Make it vegetarian by replacing tuna with diced mango, marinated tofu, or spicy chickpeas.
- Add cream cheese for a sushi-roll-inspired flavor.
- Use cooked shrimp or crab instead of tuna.
- Add a drizzle of ponzu sauce for extra citrusy umami.
Serving Suggestions
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