Crispy Sushi Tacos with Spicy Tuna
Translated from Spanish, the language of the reel.
AYLIN ELMA 🦋 cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelAn innovative fusion of sushi and tacos with panko-breaded nori sheets, filled with seasoned rice, creamy avocado, and a spicy high-quality tuna mixture.
- Time
- 40 minutes
- Equipment
- Stovetop
- Contains
- Gluten, dairy, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Para los tacos
- 16 g
- 30 g
- 14 g
- 5 g
- 60 g
- 30 g
- 30 g
- 60 g
- 30 g
Para el atún picante
- 285 g
- 110 g
- 30 g
- 35 g
- 30 g
- 15 g
- 25 g
- 3 g
Para armar
- 60 g
- 100 g
- 150 g
- 10 g
- 20 g
- 20 g
- 15 g
- 5 g
Weights are estimates. Together, the ingredients weigh about 1.24 kg before cooking, which is about 410 g per serving.
Steps
Cook the sushi rice according to the package instructions. Once ready, mix it with the rice vinegar, sesame oil, and 1 tsp of soy sauce. Let it cool completely.
Cut the nori sheets into circles using a small bowl as a guide to obtain uniform shapes.
Spread a large tablespoon of rice over each nori circle, pressing lightly so it adheres.
In a small bowl, mix the water, cornstarch, and flour until a smooth paste forms.
Brush this paste onto the rice side of each taco and then dip it into the panko breadcrumbs to coat it well.
Heat enough olive oil in a skillet to cover the bottom. Fry the tacos for 1-2 minutes on the panko side until golden and crispy.
For the filling, mix the canned tuna with the chopped red onion, mayonnaise, sweet chili sauce, sriracha, soy sauce, lemon juice, and chili powder (if using).
Carefully fold the crispy nori into a taco shape. Fill with a layer of cream cheese, cucumber slices, avocado, and the spicy tuna mixture.
Finish by garnishing with chopped green onions, spicy mayo, teriyaki sauce, crispy fried onions, and white sesame seeds.
Notes
You can adjust the heat level by varying the amount of sriracha or chili powder. Ensure the rice is cold before assembling the tacos so the nori doesn't soften too quickly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 847
- Protein
- 38 g
- Carbs
- 76 g
- Fat
- 44 g
- Fiber
- 7 g
Where the calories come from
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