Description
These Tempura Fried Sushi Tacos combine the crispiness of tempura-fried nori shells with flavorful fillings including spicy kani and spicy tuna or salmon. Perfect for a creative twist on sushi, these tacos are packed with fresh sushi rice, crunchy cucumber, and a spicy mayo kick, making them a fun and delicious appetizer or light meal.
Ingredients
Nori Shells and Batter
- 4 nori sheets
- 1/2 package tempura batter mix
- Neutral flavored oil (for frying), about 2 inches deep
Fillings
- 3/4 cup sushi rice (pre-cooked)
- 1 Persian cucumber, thinly sliced
- 5 oz sushi-grade tuna or salmon, minced
- 8 kani sticks, shredded
Sauces and Garnishes
- 1 1/2 tbsp mayo (for spicy tuna or salmon)
- 2 tsp sriracha (for spicy tuna or salmon)
- 2 tbsp mayo (for kani filling)
- 2 tsp sriracha (for kani filling)
- 1 tsp sesame seeds (for kani filling)
- Optional garnishes: cilantro leaves, chilies, avocado, additional sesame seeds
Instructions
- Prepare Nori Shells: Cut each nori sheet in half, then trim off the bottom third and discard the scraps. This will create smaller nori pieces that can be shaped into taco shells.
- Heat Oil: In a wide, deep skillet, pour about 2 inches of a neutral-flavored oil and heat over medium heat until it reaches 350℉. Use a candy thermometer if available to monitor the temperature carefully.
- Make Tempura Batter: While the oil is heating, prepare half the package of tempura batter mix in a bowl according to the package instructions, stirring until smooth.
- Coat and Fry Nori: Dip one nori sheet piece into the tempura batter, coating both sides. Immediately and gently place the coated nori into the hot oil. Use tongs or chopsticks to submerge it fully.
- Cook Nori Shells: Fry the coated nori for 30-45 seconds on one side until lightly golden, then flip and fry for another 30-45 seconds on the other side.
- Shape Nori into Tacos: Remove the nori from the oil and carefully bend it into a taco shape while still warm and pliable. Place it in a paper towel-lined taco holder or on a cooling rack to hold shape as it cools and crisps.
- Prepare Spicy Kani Filling: In a bowl, shred the kani sticks and mix with 2 tbsp mayo, 2 tsp sriracha, and optionally a splash of soy sauce. Toss to coat and sprinkle with 1 tsp sesame seeds.
- Prepare Spicy Tuna or Salmon: Mince the sushi-grade fish finely and mix with 1 1/2 tbsp mayo and 2 tsp sriracha until well combined.
- Assemble Sushi Tacos: In each nori taco shell, add a spoonful of sushi rice, a few slices of cucumber, and your choice of spicy kani or spicy tuna/salmon filling. Top with optional garnishes such as cilantro leaves, avocado slices, chopped chilies, or extra sesame seeds.
- Serve Immediately: Serve the tempura fried sushi tacos right away to enjoy the contrast of crispy shells and fresh fillings at their best.
Notes
- Ensure the oil temperature is maintained at 350℉ for crisp and evenly fried nori shells.
- Use sushi-grade fish for safety and best flavor when preparing the spicy tuna or salmon filling.
- For variation, add avocado slices or different herbs as toppings for added freshness.
- These tacos are best eaten immediately to enjoy the crunchy texture of the tempura shells before they soften.
- If you don’t have a taco holder, you can use folded paper towels or foil molds to hold the shape while cooling.
