Gabriela Morales

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Sushi Tacos

25 mins
3 mins
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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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6 portions
  • enough oil, to fry
  • 6 leaves nori seaweed, cut in 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, 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 sushi caviar, 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
  • to taste eel sauce, for the salmon taco
  • to taste black sesame seed, for the salmon taco
  • 1 cup cheap shrimp, for the shrimp taco
  • 1/2 avocados, in cubes for the shrimp taco
  • 1/2 cucumbers, in very thin half moons, with a shell; for the shrimp taco
  • 1/4 cups tampico, for the shrimp taco
  • to taste sesame seed, for the shrimp taco
  • to taste fresh coriander, for the shrimp taco
  • enough ponzu soy sauce, to serve


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.


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


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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Belen Coronado
15/12/2019 10:45:55
Me encanto me gusta la comida china así que lo are

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