Sushi Tacos
Gabriela Morales
Are you a fan of both Japanese and Mexican food? Then this sushi tacos recipe is right for you! Easy and versatile, these sushi tacos are made with tuna, salmon, and shrimp and served with different garnishes like avocado, surimi, and Tampico sauce! You cannot miss these amazing sushi tacos!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • vegetable oil, for frying
  • 6 leaves nori, cut into a circle
  • 1/4 cups mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 1/4 cups sushi rice, cooked and seasoned for sushi
  • 1 cup tuna steak, cut into small-sized cubes, for the tuna taco
  • 2 tablespoons sesame oil, for the tuna taco
  • 1/2 avocados, cut into slices, for the tuna taco
  • 1/4 cups masago, for the tuna taco
  • 1 carrot, cut into juliennes, fried, for the tuna taco
  • 1 cup salmon fillet, cut into smal-sized cubes, for the salmon taco
  • 1/2 cups surimi, cut into smal-sized cubes, for the salmon taco
  • 1/2 cups cream cheese, cut into smal-sized cubes, for the salmon taco
  • 2 tablespoons chives, finely chopped, for the salmon taco
  • eel sauce, for the salmon taco
  • black sesame seeds, for the salmon taco
  • 1 cup pink shrimp, for the shrimp taco
  • 1/2 avocados, cut into small-sized cubes, for the shrimp taco
  • 1/2 cucumbers, cut into thin half moons, unpeeled, for the shrimp taco
  • 1/4 cups Tampico sauce, for the shrimp taco
  • sesame seeds, for the shrimp taco
  • fresh cilantro, for the shrimp taco
  • ponzu sauce, for serving
Preparation
25 mins
3 mins
Low
  • In a skillet with oil over medium heat, fry seaweeds carefully until crispy. Drain on paper towels and quickly fold in half like a taco, making sure not to break them. Set aside.
  • For the spicy mayonnaise: In a bowl, mix mayonnaise and Sriracha sauce. Place mixture in a piping bag or a squeeze bottle. Set aside.
  • Stuff seaweeds with previously cooked and seasoned sushi rice.
  • For the tuna tacos: In a bowl, mix tuna with sesame oil. Stuff two tacos with this mixture and add avocado slices, masago, spicy mayonnaise, and garnish with fried carrots.
  • For the salmon tacos: Stuff two tacos with salmon, surimi, cream cheese, and chives. Garnish with eel sauce and black sesame seeds.
  • For the shrimp tacos: Stuff the last two tacos with shrimp, diced avocado, cucumber, Tampico sauce, white sesame seeds, and garnish with fresh cilantro leaves.
  • Serve a tuna taco, a salmon taco, and a shrimp taco on a plate with ponzu sauce on the side.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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