Description
Crisp taco shells filled with seasoned sushi rice, sushi-grade salmon and tuna, creamy avocado, crunchy vegetables, and a spicy mayo drizzle, for a playful Japanese-Mexican fusion that’s bright, textural, and perfect for sharing.
Ingredients
- Sushi Rice: 2 cups cooked, seasoned with 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt
- Taco Shells: 8 small crunchy shells
- Salmon (sushi-grade): 6 ounces, diced
- Tuna (sushi-grade): 6 ounces, diced
- Avocado: 1 large, sliced or diced
- Cucumber: 1 cup finely diced
- Carrots: 1/2 cup julienned
- Soy Sauce: 2 tablespoons
- Spicy Mayo: 1/4 cup (mayonnaise mixed with sriracha to taste)
- Sesame Seeds: 2 teaspoons, lightly toasted
- Nori Sheets: 2 small sheets, shredded
- Fresh Cilantro: a small handful for garnish
Instructions
- Preheat Your Equipment: Preheat the oven to 175°C (350°F) and arrange taco shells on a baking sheet. Toast for 3 to 5 minutes until lightly golden and crisp, then remove and let cool.
- Combine Ingredients: In a bowl, gently toss the diced salmon and tuna with 2 tablespoons soy sauce and 1 teaspoon toasted sesame seeds. Keep this mixture chilled until assembly. In a separate bowl, mix 2 cups cooked sushi rice with 2 tablespoons rice vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt; fold gently and keep slightly warm or at room temperature.
- Prepare Your Cooking Vessel: Line a serving platter or wooden board with parchment or shredded nori. Stand the toasted taco shells upright in a taco holder or in cups so they are ready to be filled without tipping.
- Assemble the Dish: Add a base layer of seasoned sushi rice into each shell (about 1/4 cup per shell). Layer cucumber, julienned carrots, and avocado over the rice. Top with a spoonful of the marinated salmon and tuna mixture.
- Cook to Perfection: No additional cooking required, allow the fresh ingredients to shine. If using any cooked protein variation, ensure it is fully cooked before adding.
- Finishing Touches: Drizzle spicy mayo over each taco, sprinkle with toasted sesame seeds, scatter shredded nori and chopped cilantro on top, and add an optional squeeze of lime.
- Serve and Enjoy: Serve immediately so the taco shells remain crisp. Offer extra soy sauce, ponzu, and wasabi mayo on the side for dipping.
Notes
- Use sushi-grade fish and keep it cold until assembly for safety and best texture.
- Rinse sushi rice until the water runs clear to remove excess starch, this improves texture.
- Assemble tacos at the last minute to prevent shells from getting soggy.
- Adjust spicy mayo to taste by varying the sriracha amount.
Nutrition
- Serving Size: 1 serving (approximate, 2 tacos)
- Calories: 320
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg