Description
A vibrant and fresh blend of Asian flavors wrapped into a handheld delight, these sushi tacos feature crispy nori and a spicy tuna filling.
Ingredients
- 1 pound ahi tuna, chopped into small pieces
- 1/4 cup mayonnaise (Preferably Kewpie)
- 3 tablespoons sriracha
- 1-2 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- Juice of 1/2 lime
- 1/4 cup thinly sliced green onions (optional)
- 1/2 cup mayonnaise (for spicy mayo)
- 1-2 tablespoons sambal (for spicy mayo)
- 1 tablespoon sriracha (for spicy mayo)
- 1/4 teaspoon sesame oil (for spicy mayo)
- 1/2 teaspoon sugar (for spicy mayo)
- 1 teaspoon lemon juice (for spicy mayo)
- 4 nori sheets, cut into four squares
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 cup cold club soda
- 1 large egg
- Vegetable oil for frying
- Avocado, thinly sliced
- Cucumber, thinly sliced
- Eel sauce
- Toasted sesame seeds
- Cooked jasmine rice
Instructions
- Make the Spicy Tuna: In a large bowl, combine the chopped ahi tuna, mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and green onions if using. Mix gently and set aside.
- Make the Spicy Mayo: In another bowl, mix mayonnaise, sambal, sriracha, sesame oil, sugar, and lemon juice until smooth. Set aside.
- Make the Seaweed Shells: In a mixing bowl, combine flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder. In a separate bowl, mix cold club soda and egg, then combine with the dry ingredients.
- Fry the Shells: Heat vegetable oil in a frying pan. Dip nori squares in batter and fry until crispy and golden, about 2-3 minutes per side. Drain on paper towels.
- Assemble the Tacos: Place a scoop of jasmine rice into each seaweed shell, top it with spicy tuna filling, drizzle with spicy mayo, and add sliced avocado and cucumber. Garnish with toasted sesame seeds and green onions.
Notes
Consider using sushi-grade fish for the best flavors. Assemble the tacos just before serving to maintain crispiness.