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Torn between sushi and tacos? Why choose when you can have both! These delightful sushi tacos combine the best of both worlds, featuring a crispy, tempura-battered nori shell that’s perfect for reimagining your favorite sushi flavors—like spicy salmon and kani. Get more recipe inspo from @theboldappetite! Recipe below! Makes 8 sushi tacos ½ package tempura batter mix 4 nori sheets Neutral-flavored oil 1 cup sushi rice 1 Persian cucumber Sesame seeds Optional: chilis and cilantro Spicy Tuna (makes 8 rolls): 5 oz sushi-grade tuna 1 ½ tablespoons mayo 1 tablespoon sriracha Spicy Kani (makes 8 rolls): 8 kani sticks 2 tablespoons mayo 1 tablespoon sriracha 1 teaspoon sesame seeds Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom. Each rectangle will form a shell. Discard the scraps. Prepare the tempura mix according to the package instructions, using only half the package. Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F. Working one at a time coat the nori in the tempura batter (depending on the size of your skillet you may be able to fit 2).** It is important to fry only 1–2 at a time, as the nori sheets become wet once coated and will tear if not placed in the oil immediately. Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden. Remove the shell and immediately bend it to create a taco shape and rest on a paper towel. A taco holder works well for this step. For the spicy tuna, mince the tuna and mix it with the mayo and sriracha. For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha. Sprinkle sesame seeds on top. To assemble each taco, layer a small amount of rice in the shell, add your filling, and top with julienned cucumber, optional chilis, cilantro, and sesame seeds.
