Sushi Tacos — the latest hybrid obsession has arrived! Have you tried these yet? They are SO easy to make! You can get super creative with these sushi tacos so no need to stick strictly to this recipe. That’s the beauty of sushi!
I used gorgeous sashimi-grade salmon and tuna for my Sushi Tacos, and topped them with lots of yummies like caviar, wakame seaweed salad, avocado slices and spicy sriracha aioli. Make sure to use very fresh fish as you would with any sushi. It should NOT smell fishy at all and should literally melt in your mouth. Ask your fish monger before you buy! Important Tip: Buy some taco holders to keep these in place and plan to eat these right away so the nori taco shells stay crispy. Get your tacos on with these incredible Sushi Tacos!
The new hybrid obsession is here! Sushi Tacos are so versatile. You can get so creative with these yummy nori shell tacos!
No, this is NOT Mickey Mouse! We cut the nori sheets into 6 1/2- inch rounds to make perfectly round taco shells.
Make sure you buy very fresh sushi-grade fish and cube the fish evenly. We used salmon and tuna for our tacos.
It’s important to use sushi rice for these sushi tacos. Use your rice cooker for 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.
Make sure to have a nice cold brewsky on hand to go with these sushi tacos! Soooo refreshing!Print
Sushi Tacos — the latest hybrid obsession has arrived! You can get super creative with these sushi tacos so no need to stick strictly to this recipe. That’s the beauty of sushi! We used gorgeous sashimi-grade salmon and tuna for our sushi tacos, and topped them with lots of yummies like caviar, wakame seaweed salad, avocado slices and spicy sriracha aioli.
- 4 nori sheets
- 1 ½ cups sushi rice, cooked according to instructions
- 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)
- 1 tablespoon mayonnaise
- 1 tablespoon sriracha sauce
- To make the nori taco 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.
- Cube the salmon and tuna filets into even ½-inch cubes. Mix the fish together and set aside.
- To make the sriracha aioli sauce: mix together the mayonnaise and sriracha sauce.
- Cook the sushi rice according to the package instructions. Bring to room temperature in a wooden bowl. 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.
Serve with wasabi if you’d like. Makes 4 large tacos. Mix it up and get creative! Wakame seaweed salad is available in most sushi counters at your local grocery store.
- 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
If you liked this recipe, try our Easy Sushi Pizza.