Crispy nori taco shells filled with sushi rice, seaweed salad, spicy salmon, and topped with tobiko (flying fish roe). It’s actually incredibly easy to make this, no need to spend $10+ on one anymore!
What are sushi tacos?
Instead of regular tortilla taco shells, sushi tacos use nori (seaweed) as the shell instead. Then, it’s filled with sushi rice, and any toppings you desire.
I first came across sushi tacos about two years ago, in a Japanese fusion restaurant in Toronto. At the time, I was like, “what on earth are sushi tacos?” I had never seen or tasted sushi tacos before, but I was drawn to how they looked like. They looked super crispy and were filled with salmon sashimi, drizzled with spicy mayo, and slightly torched. That was when the sushi taco craze began. Everyone wanted sushi tacos, and it was all over social media. Two years later, I decided to make my own, and they taste amazing as they look.
It’s important to use fresh sashimi-grade salmon here, in order to make it safe for raw consumption. I usually go to this sushi shop that sells sashimi-grade products, or H Mart. You can also use any other toppings you like, it doesn’t have to be salmon! Some ideas are sashimi-grade tuna, canned tuna, shrimp, grilled meats, etc. You can customize this however you like!
For the nori taco shells, I just cut the nori seaweed into circular shapes myself. Quickly dip them in a COLD tempura batter, and fry them for 1-2 minutes until golden. I find that shaping them into taco shells when they’re in the oil is much more easier because when I took them out of the oil, they wouldn’t hold their taco shell shape (since they harden as they’re being cooled). They also become crispier as they cool, so place them on a rack after frying.
Who knew you could make something fancy at home? I also bet that it costs way less compared to what you get out there.
If you do try out this recipe, be sure to leave a comment and/or give it a rating! I’d also love to see your creations so don’t forget to tag me on Instagram!
Spicy Salmon Sushi Tacos
Ingredients
Sushi Rice
- 1 cup sushi rice
- 1 cup water
- 1 piece 2×2 inches kombu (dried kelp)
- 2 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
Spicy Salmon
- 200 g sashimi-grade salmon (cut into 1/2 inch cubes)
- 1 stalk green onion (finely chopped)
- 1-2 tbsp Chinsu hot sauce (add more/less depending on your preferred spiciness)
- 3 tbsp Japanese mayo
- 1 tsp lemon juice
Batter
- 125 g tempura flour
- 185 ml cold water
- A few ice cubes
Assembling
- Neutral oil (for frying)
- 4 sheets nori seaweed (cut into circular shapes)
- Sushi Rice
- Seaweed salad
- Spicy Salmon
- Tobiko (flying fish roe)
Instructions
Sushi Rice
- Wash and rinse the rice for a few times until the water is almost clear. Drain and sieve any excess water.
- Add the rice to the rice cooker or pot and pour in the water (the rice to water ratio should be 1:1). Place the kombu on top of the rice and let the rice soak in the water for 30 minutes. Then, start cooking.
- In a small bowl, mix the rice vinegar, sugar, and salt together. Set aside.
- When the rice is ready, wet your paddle so that it doesn’t stick to the rice. Pour the sushi vinegar over the rice and mix using the paddle. Cover the rice with a damp towel until it comes to room temperature.
Spicy Salmon
- In a large bowl, mix together all the ingredients for the marinade, except for the salmon and green onion. Add in the salmon and green onion and mix everything together.
Batter
- Mix together all the ingredients.
Assembling
- In a large pot/wok, add in the oil. Heat it up until it reaches a temperature of 320°F/160°C.
- Batter one side of each nori sheet and gently drop it in the hot oil one by one. Fry for 1-2 minutes and flip to fry the other side for 30 seconds. Fry until crispy and golden, and use chopsticks (or tongs) to fold into taco shells (while in the oil). Remove from oil and place on a rack. Repeat for the rest.
- In a nori taco shell, add the seasoned rice, followed by seaweed salad, spicy salmon, and tobiko. Enjoy!
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