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sushi tacos

Sushi Tacos with Salmon and Tuna

  • Author: Asian Caucasian
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Rice cooker
  • Cuisine: Japanese

Description

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.


Scale

Ingredients

  • 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

Instructions

  1. 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.
  2. Cube the salmon and tuna filets into even ½-inch cubes. Mix the fish together and set aside.
  3. To make the sriracha aioli sauce: mix together the mayonnaise and sriracha sauce.
  4. 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.
  5. 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.
  6. Taco #2 from the bottom layer up: rice, fish, avocado slices, toasted sesame seeds, black roe, and garnish of chopped green onions.


Notes

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.

Keywords: sushi, sashimi, sushi tacos, salmon, tuna, sushi taco recipe, Japanese recipe