Sushi Tacos

Gabriela Morales
If you love Japanese food, these sushi tacos are for you, as they are not only super easy but also practical and very versatile. Fill them with salmon, tuna, or shrimp and accompany with different sides like avocado, surimi, or tampico. You will love them!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • vegetable oil, for frying
  • 6 leaves nori, cut into circles
  • 1/4 cups mayonnaise
  • 2 tablespoons Sriracha sauce
  • 1 1/4 cups sushi rice, cooked and seasoned for sushi
  • 1 cup tuna steak, in cubes for the tuna taco
  • 2 tablespoons sesame oil, for the tuna taco
  • 1/2 avocados, in slices for the tuna taco
  • 1/4 cups masago, for the tuna taco
  • 1 carrot, in julienne, fried for the tuna taco
  • 1 cup salmon fillet, in cubes for the salmon taco
  • 1/2 cups surimi, in cubes for the salmon taco
  • 1/2 cups cream cheese, in 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, in cubes for the shrimp taco
  • 1/2 cucumbers, in very thin half-moons, with skin; 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
  • Carefully fry the seaweed in a pan with oil over medium heat until crispy. Drain on paper towels and quickly fold in half into a “taco” shape, being careful not to break them. Set aside.
  • For the spicy mayonnaise, mix the mayonnaise with the sriracha sauce in a bowl and place in a piping bag or plastic squeeze bottle. Set aside.
  • Fill the seaweed with the previously cooked and seasoned sushi rice.
  • In a bowl, mix the tuna with sesame oil, fill two tacos with this mixture, and add slices of avocado, masago, the spicy mayonnaise, and garnish with fried carrot.
  • Fill two more tacos with cubes of salmon, surimi, cream cheese, and green onion. Garnish with eel sauce and black sesame seeds.
  • Finally, fill the remaining two tacos with shrimp, avocado in cubes, cucumber, tampico sauce, white sesame seeds, and garnish with fresh cilantro leaves.
  • Serve one taco of each and accompany with ponzu.

Nutritional Information

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