These Sushi Tacos with Salmon and Tuna in nori shells are so fun and easy to make! I topped mine with caviar, wakame seaweed salad, avocado, and a spicy Sriracha aioli. Yum!
The new hybrid obsession is here! Sushi Tacos are so versatile. You can get super creative with the toppings in these yummy nori shell tacos!
No, this is NOT Mickey Mouse! Using a plate or bowl to trace, cut the nori sheets into 6 ½- inch rounds to make perfectly round taco shells.
Tip: Buy some taco holders to keep these in place and plan to eat these tacos right away so the nori taco shells stay crispy!
Important Tip: Make sure to use very fresh fish as you would with any sushi. It should NEVER smell fishy and should literally melt in your mouth. Ask your fish monger before you buy! We used salmon and tuna for our tacos, but other fish would be great in these tacos, like yellowtail or smoked salmon.
It's important to use sushi rice for these sushi tacos. This stickiness of the rice keeps these tacos from spilling out. Most grocery stores carry sushi rice in the Asian food section.
Tip: Use a rice cooker for making the easiest sushi rice!
Get yourself one of these taco holders for sure! It will make your taco life so much easier! Layer the nori taco shells with sushi rice on the bottom. Then top with the sushi-grade fish and finish with your favorite toppings!
Make sure to have a nice cold brewsky on hand to go with these sushi tacos! Maybe some Kirin beer? Get your tacos on with these incredible Sushi Tacos!Print
- 4 nori sheets
- 1 ½ cups sushi rice, cooked according to instructions
- 1 tablespoon mayonnaise
- 1 tablespoon Sriracha sauce
- 7-ounce filet of sushi-grade yellow-fin tuna
- 7-ounce filet of sushi-grade salmon
- 2 avocados, pitted and sliced
- 1 tablespoon toasted sesame seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon black or red roe (caviar)
- 2 tablespoons wakame (seasoned seaweed salad)
- 2 green onions, chopped (green parts only)
Cut the nori sheets: Using a 6 ½ inch round bowl or plate, place over a nori sheet and use a clean razor or X-acto knife to cut the nori sheet into 6 ½ inch a circle. Repeat for the other 3 nori sheets and set aside.
Make the sushi rice: Cook the sushi rice according to the package instructions. Bring to room temperature in a wooden bowl.
Make the aioli sauce: In a small bowl, whisk together the mayonnaise and Sriracha sauce. Set aside.
Make the tacos:
- Cube the salmon and tuna filets into even ½-inch cubes. Mix the fish together and set aside.
- Place each nori sheet into a taco holder and spoon the sushi rice into each taco ¼ of the way up. Layer the tacos with the fish and divide the toppings into two different tacos.
- Taco #1: From the bottom layer up: rice, fish, avocado slices, black sesame seeds, a dollop of wakame seaweed on top, and garnish of chopped green onions. Drizzle of sriracha aioli.
- Taco #2: From the bottom layer up: rice, fish, avocado slices, toasted sesame seeds, black roe, and garnish of chopped green onions.
Makes 4 large tacos.
- Make sure to use very fresh fish as you would with any sushi. It should NEVER smell fishy and should literally melt in your mouth. Ask your fish monger before you buy!
- We used salmon and tuna for our tacos, but other fish would be great in these tacos, like yellowtail or smoked salmon.
- Use a rice cooker for making the easiest sushi rice!
- Buy some taco holders to keep these in place and plan to eat these tacos right away so the nori taco shells stay crispy!
- Serve with a side of wasabi if you'd like.
- Wakame seaweed salad is available in most sushi counters at your local grocery store.
- Prep Time: 30 mins
- Category: Dinner
- Cuisine: Japanese
- Serving Size:
- Calories: 392
- Sugar: 0.9 g
- Sodium: 286.1 mg
- Fat: 18.8 g
- Carbohydrates: 28.7 g
- Protein: 28.3 g
- Cholesterol: 70 mg
Keywords: sushi, sashimi, sushi tacos, salmon, tuna, sushi taco recipe, Japanese recipe