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Gabriela

Gabriela Morales

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Sushi Tacos

25 min
3 min
Easy
31
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If you are a lover of Japanese food, these sushi tacos are for you, because besides being super easy, they are practical and very versatile. Fill them with salmon, tuna or shrimp and serve them with different garnishes such as avocado, surimi or tampico. You will love it!
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Ingredients

6 servings
  • enough of oil to fry
  • 6 leaves of nori seaweed cut in a circle
  • 1/4 of Cup of Mayonnaise
  • 2 spoonfuls of Sriracha sauce
  • 1 1/4 cups of sushi rice cooked and seasoned for sushi
  • 1 Cup of Tuna steak in cubes for the tuna taco
  • 2 spoonfuls of sesame oil for the tuna taco
  • 1/2 piece of avocado in slices for the tuna taco
  • 1/4 of Cup of masago sushi caviar for the tuna taco
  • 1 piece of carrot in julienne, fried for the tuna taco
  • 1 Cup of salmon fillet in cubes for the salmon taco
  • 1/2 Cup of surimi in cubes for the salmon taco
  • 1/2 Cup of cream cheese in cubes for the salmon taco
  • 2 spoonfuls of scallion finely chopped for the salmon taco
  • to taste of eel sauce for the salmon taco
  • to taste of black sesame seed for the salmon taco
  • 1 Cup of cheap shrimp for the shrimp taco
  • 1/2 piece of avocado in cubes for the shrimp taco
  • 1/2 piece of cucumber in very thin half moons, with a shell; for the shrimp taco
  • 1/4 of Cup of tampico for the shrimp taco
  • to taste of sesame seed for the shrimp taco
  • to taste of coriander for the shrimp taco
  • enough of ponzu soy sauce to serve

    Preparation

    Fry the seaweed carefully in a pan with oil over medium heat until crisp. Drain on absorbent paper and fold in half quickly in a "taco", taking care not to break them. Set aside.
    For the spicy mayonnaise, mix mayonnaise in a bowl with the sriracha sauce and place in a pastry sleeve or plastic bottle. Set aside.
    Fill the seaweed with the sushi rice previously cooked and season to taste.
    In a bowl, mix the tuna with the sesame oil, fill two tacos with this mixture and add slices of avocado, masago, spicy mayonnaise and decorate with the fried carrot.
    Fill another two tacos with cubes of salmon, surimi, cream cheese and chives. Garnish with black eel and sesame sauce.
    Finally, fill the remaining two tacos with shrimp, cubed avocado, cucumber, tampico sauce, white sesame and decorate with fresh coriander leaves.
    Serve a taco of each and accompany with ponzu.

    PRESENTATION

    Garnish with fried carrot, black sesame, and coriander leaves.

    TIPS

    The nori seaweed shrinks on contact with the hot oil, so try to act quickly to prevent it from deforming too much, shape them while still hot

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    518
    kcal
    26%
    Carbohydrates
    26.3
    g
    8.8%
    Proteins
    39.0
    g
    78%
    Lipids
    27.6
    g
    42%
    Fiber
    0.9
    g
    1.9%
    Sugar
    3.3
    g
    3.7%
    Cholesterol
    215
    mg
    72%
    Esha
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