Description
Enjoy a fun twist on traditional sushi with these delicious sushi tacos! Filled with fresh ingredients and a spicy fish mixture, they make for a perfect light meal or appetizer, served with pickled ginger and wasabi for an authentic touch.
Ingredients
Scale
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 small seaweed sheets (nori)
- 1 avocado, sliced
- 1 cucumber, julienned
- 1 carrot, julienned
- 1/2 pound sushi-grade fish (like tuna or salmon), diced
- 1/4 cup mayonnaise (preferably Kewpie for authenticity)
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chopped green onions
- 1 tablespoon sesame seeds
- Pickled ginger (for serving)
- Wasabi (for serving)
Instructions
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear (about 2-3 minutes).
- In a medium saucepan, combine the rinsed sushi rice and 1 1/4 cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 18-20 minutes.
- Remove from heat and let sit, covered, for an additional 10 minutes.
- In a small bowl, mix 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt until dissolved.
- Transfer the rice to a large bowl, drizzle with the vinegar mixture, and gently fold in. Allow to cool to room temperature.
- Slice the avocado, julienne the cucumber and carrot, and dice the sushi-grade fish.
- For a spicy fish mixture, combine diced fish with 1/4 cup mayonnaise, 1 tablespoon sriracha, 1 tablespoon soy sauce, and 1 tablespoon sesame oil.
- Chop green onions and toast sesame seeds in a dry skillet until golden brown.
- Cut each nori sheet into quarters and shape each piece into a taco shell.
- Spoon 2-3 tablespoons of sushi rice into each nori shell.
- Layer with avocado, cucumber, carrot, and spicy fish mixture. Top with green onions and sesame seeds.
- Serve immediately with pickled ginger and wasabi.
- Repeat the assembly process for the remaining nori sheets and fillings until all ingredients are used.
- Serve the sushi tacos immediately with pickled ginger and wasabi on the side for an authentic touch.
Notes
- Adjust the amount of sriracha based on your spice preference.
- For a vegetarian option, substitute the fish with additional vegetables or tofu.
- Ensure all ingredients, especially fish, are fresh and sushi-grade.
- Prep Time: 20 minutes
- Cook Time: 30 minutes