These crispy sushi tacos bring together crunchy panko-coated nori, sushi rice and creamy spicy tuna. Cucumber and avocado keep the filling fresh, while a drizzle of sauce and a few sesame seeds finish each little taco. Prepare the fillings first so you can enjoy the shells while they are still crisp.
Tips before you start
Cook the sushi rice using the water quantity on its packet; the separate 60 ml water in the ingredient list is for the coating paste. Keep the rice layer thin and the nori rounds manageable. The panko belongs on the outside, so fry that coated side down first. Shape the warm shells gently with tongs, keeping your hands away from hot oil.
How to make crispy sushi tacos with spicy tuna
- Cook the sushi rice according to its packet instructions. Fold in the rice vinegar, sesame oil and soy sauce. Let it cool until comfortable to handle.
- Mix the drained tuna with the red onion, mayonnaise, sweet chili sauce, Sriracha, soy sauce, lemon juice and optional chili powder. Prepare the cucumber, avocado and toppings.
- Cut 6 nori circles, using a small bowl as a guide. Press a thin layer of cooked rice onto one side of each circle. Mix the 60 ml water, cornstarch and flour into a paste. Brush the bare nori side with the paste and press it into panko.
- Heat enough oil to coat the base of a frying pan over medium heat. Fry the panko-coated side down until golden, about 1–2 minutes, adjusting the heat as needed. Lift out with tongs, drain briefly, and gently bend into a taco shape while still warm. Do not handle hot shells with bare hands.
- Fill the shells with a little cream cheese, cucumber, avocado and spicy tuna. Finish with green onion, spicy mayo, teriyaki sauce, fried onions and sesame seeds to taste. Serve immediately.
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A crunchy twist on spicy tuna
These crispy sushi tacos layer seasoned sushi rice, creamy tuna, avocado and cucumber inside little nori shells. Panko adds the crunch, while the toppings let you balance sweet, spicy and tangy flavours to your taste. They are best assembled at the last moment: have every filling ready before you fry the shells, then bring them straight to the table.
Ingredient notes
Use sushi rice for its sticky texture, which helps the rice layer hold together on the nori. The tuna filling uses drained canned tuna, so no raw fish is needed. Mayonnaise makes it creamy, while Sriracha and sweet chili sauce add heat and sweetness. Nori forms the base of each shell, and the flour-cornstarch paste helps the panko stick to its outside. Cucumber and avocado add freshness against the crunchy coating.
Making the shells easier to handle
Keep the nori circles small enough to lift comfortably with tongs and press on a thin, even layer of rice. Too much rice makes a heavy shell that is harder to shape. Brush the paste onto the bare nori side, then press that side into the panko. Fry the coated side first, and gently form the warm shell into a curve with tongs. Let excess oil drain before filling.
How to build the tacos
Begin with a little cream cheese, then add cucumber, avocado and the spicy tuna mixture. Leave room for the toppings rather than packing the shell tightly. A small drizzle of spicy mayo and teriyaki sauce is enough to start; you can always add more at the table. Finish with green onion, fried onions and sesame seeds for a mix of fresh and crunchy textures.
Can I use another type of rice?
Sushi rice is the best match for this method because it holds together when pressed onto the nori. Fluffy long-grain rice does not behave in the same way and can fall away from the shell. Follow the sushi rice packet for its cooking water, and keep the separate water in the recipe card for the coating paste.
How spicy are the tacos?
The heat mainly comes from Sriracha, optional chili powder and the spicy mayo topping. For a mild version, start with less Sriracha and leave out the chili powder, then taste the tuna filling before adding more. Keep a spicy sauce on the side for anyone who wants an extra drizzle.
Can I make them ahead?
Prepare the tuna filling and cut the vegetables ahead, keeping them covered and chilled separately. Cook the shells and assemble shortly before serving for the best crunch. Filled shells soften as moisture from the rice, sauces and vegetables reaches the panko. If serving a group, arrange the prepared toppings in small bowls and assemble in batches.
Crispy Sushi Tacos with Spicy Tuna
Ingredients
Method
- Cook the sushi rice according to its packet instructions. Fold in the rice vinegar, sesame oil and soy sauce. Let it cool until comfortable to handle.
- Mix the drained tuna with the red onion, mayonnaise, sweet chili sauce, Sriracha, soy sauce, lemon juice and optional chili powder. Prepare the cucumber, avocado and toppings.
- Cut 6 nori circles, using a small bowl as a guide. Press a thin layer of cooked rice onto one side of each circle. Mix the 60 ml water, cornstarch and flour into a paste. Brush the bare nori side with the paste and press it into panko.
- Heat enough oil to coat the base of a frying pan over medium heat. Fry the panko-coated side down until golden, about 1–2 minutes, adjusting the heat as needed. Lift out with tongs, drain briefly, and gently bend into a taco shape while still warm. Do not handle hot shells with bare hands.
- Fill the shells with a little cream cheese, cucumber, avocado and spicy tuna. Finish with green onion, spicy mayo, teriyaki sauce, fried onions and sesame seeds to taste. Serve immediately.
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