Introduction
Sushi tacos are a creative fusion of Japanese and Mexican cuisine, combining the fresh, delicate flavors of sushi with the crispy texture of taco shells. These bite-sized delights use crispy baked nori sheets as the taco shells and are filled with creamy avocado, crunchy cucumber, and fresh salmon, all topped with a spicy, flavorful sauce. They’re perfect for an appetizer, a fun dinner idea, or even a party snack.
Ingredients
For the Tacos:
- Nori sheets
- Cooked sushi rice
- 1 avocado, sliced
- 1 cucumber, julienned
- 150g fresh salmon, diced
- Sesame seeds (for garnish)
- Vegetable oil (for brushing)
For the Spicy Sauce:
- 1 tbsp Japanese mayonnaise
- 1 tbsp sweet chili sauce
- 1 tsp Sriracha
Instructions
- Prepare the Taco Shells
- Cut small circles from the nori sheets.
- Place a thin layer of cooked sushi rice on each nori circle.
- Lightly brush with vegetable oil.
- Fold the nori into a taco shape and bake at 160°C (320°F) for about 10 minutes until crispy.
- Make the Filling
- Slice the avocado and cucumber into thin strips.
- Dice the fresh salmon into bite-sized pieces.
- Prepare the Spicy Sauce
- In a small bowl, mix Japanese mayonnaise, sweet chili sauce, and Sriracha until smooth.
- Assemble the Sushi Tacos
- Fill the crispy nori tacos with avocado, cucumber, and salmon.
- Drizzle with the spicy sauce.
- Sprinkle sesame seeds on top for added texture and flavor.
Tips for Success
- Use fresh, sushi-grade salmon for the best taste and texture.
- Adjust the spice level by adding more or less Sriracha.
- Serve immediately to keep the nori shells crispy.
Why This Recipe Works
Sushi tacos combine the best of both worlds—crispy, savory taco shells with the fresh, umami-packed flavors of sushi. The spicy mayo adds a creamy kick, while the avocado and cucumber provide balance with their refreshing textures. They are easy to make, visually appealing, and absolutely delicious!
