Sushi Taco
Sushi Taco
Ingredients
For the Nori Shells
- 8 nori sheets
- 3 cups vegetable oil, for frying
For the Spicy Crab Filling
- 1/2 cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 8 ounces imitation crab meat, shredded
- 1/4 cup green onions, chopped
For Assembly and Garnish
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1 tablespoon sesame seeds
- 1/2 teaspoon chili flakes, or to taste
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min
- 2
While the rice is resting, prepare the sushi vinegar mixture. In a small bowl, whisk together the granulated sugar, rice vinegar, and salt until the sugar and salt are dissolved.
⏱️ 3 min
- 3
Transfer the cooked rice to a large, non-metallic bowl. Pour the sushi vinegar mixture over the rice. Using a rice paddle or wooden spoon, gently fold the mixture into the rice, being careful not to mash the grains. Fan the rice to cool it quickly, which will give it a shiny appearance. Set aside to cool completely.
⏱️ 10 min
- 4
Cut each nori sheet into four equal quarters. You should have 32 nori pieces total.
⏱️ 5 min
- 5
For each sushi taco shell, take one quarter of a nori sheet. If you have a taco mold, place the nori into the mold. If not, carefully fold the nori to create a taco shape. Press a thin layer of the cooled sushi rice onto the inside of the nori sheet, covering approximately one half of the sheet. Repeat for 8 nori shells.
⏱️ 10 min
- 6
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 7
Carefully place the rice-covered nori shells, rice side down, into the hot oil. Fry for 1-2 minutes per side, or until they are crispy and turn a golden brown color. Be careful as they can cook quickly.
⏱️ 8 min•🌡️ 360
- 8
Remove the fried nori shells from the oil and place them on a wire rack lined with paper towels to drain any excess oil and cool down. The shells will become crispier as they cool.
⏱️ 15 min
- 9
In a medium bowl, combine the mayonnaise, sriracha, sesame oil, and soy sauce. Whisk until well combined.
⏱️ 2 min
- 10
Add the shredded imitation crab meat to the sauce mixture and stir to ensure the crab is fully coated. Fold in the chopped green onions.
⏱️ 3 min
- 11
To assemble, take one of the cooled, crispy nori shells. Place a few slices of fresh avocado onto the bottom portion of the shell. Arrange a few slices of cucumber next to the avocado.
⏱️ 5 min
- 12
Spoon a generous amount of the prepared spicy crab mixture on top of the avocado and cucumber. Garnish the assembled sushi taco with sesame seeds and chili flakes before serving immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Sushi Taco
For the Nori Shells
- 8 nori sheets
- 3 cups vegetable oil, for frying
For the Spicy Crab Filling
- 1/2 cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 8 ounces imitation crab meat, shredded
- 1/4 cup green onions, chopped
For Assembly and Garnish
- 1 avocado, sliced
- 1/2 cucumber, thinly sliced
- 1 tablespoon sesame seeds
- 1/2 teaspoon chili flakes, or to taste
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
⏱️ 25 min - 2
While the rice is resting, prepare the sushi vinegar mixture. In a small bowl, whisk together the granulated sugar, rice vinegar, and salt until the sugar and salt are dissolved.
⏱️ 3 min - 3
Transfer the cooked rice to a large, non-metallic bowl. Pour the sushi vinegar mixture over the rice. Using a rice paddle or wooden spoon, gently fold the mixture into the rice, being careful not to mash the grains. Fan the rice to cool it quickly, which will give it a shiny appearance. Set aside to cool completely.
⏱️ 10 min - 4
Cut each nori sheet into four equal quarters. You should have 32 nori pieces total.
⏱️ 5 min - 5
For each sushi taco shell, take one quarter of a nori sheet. If you have a taco mold, place the nori into the mold. If not, carefully fold the nori to create a taco shape. Press a thin layer of the cooled sushi rice onto the inside of the nori sheet, covering approximately one half of the sheet. Repeat for 8 nori shells.
⏱️ 10 min - 6
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 7
Carefully place the rice-covered nori shells, rice side down, into the hot oil. Fry for 1-2 minutes per side, or until they are crispy and turn a golden brown color. Be careful as they can cook quickly.
⏱️ 8 min•🌡️ 360 - 8
Remove the fried nori shells from the oil and place them on a wire rack lined with paper towels to drain any excess oil and cool down. The shells will become crispier as they cool.
⏱️ 15 min - 9
In a medium bowl, combine the mayonnaise, sriracha, sesame oil, and soy sauce. Whisk until well combined.
⏱️ 2 min - 10
Add the shredded imitation crab meat to the sauce mixture and stir to ensure the crab is fully coated. Fold in the chopped green onions.
⏱️ 3 min - 11
To assemble, take one of the cooled, crispy nori shells. Place a few slices of fresh avocado onto the bottom portion of the shell. Arrange a few slices of cucumber next to the avocado.
⏱️ 5 min - 12
Spoon a generous amount of the prepared spicy crab mixture on top of the avocado and cucumber. Garnish the assembled sushi taco with sesame seeds and chili flakes before serving immediately.
⏱️ 4 min