If you love sushi and tacos, this Crispy Spicy Tuna Sushi Taco recipe is about to become your new obsession.
These crispy seaweed rice paper tacos are crunchy, creamy, spicy, and incredibly satisfying all at once. The taco shells are made with a combination of seaweed sheets and rice paper, baked until perfectly crisp, then filled with seasoned sushi rice, fresh cucumber, creamy avocado, and spicy Korean tuna. Finished with a drizzle of Kewpie mayo and sesame seeds, every bite tastes like a crispy sushi taco dream.
Why You’ll Love This Recipe
- Crispy and crunchy without deep frying
- Packed with sushi-inspired flavours
- Easy to customise with your favourite fillings
- Perfect for snacks, lunch, or party appetisers
The Tips to The Taco Shells
The trick to making these taco shells is working quickly with the rice paper.
After briefly dipping the rice paper in water, immediately press it onto the seaweed sheet while it’s still slightly firm. If the rice paper becomes too soft, it can be difficult to handle and won’t stick as neatly.
Brushing the surface generously with oil also helps the shells bake up beautifully golden and crisp.
When baked over the oven rack, the shells naturally form the perfect taco shape while becoming light and crunchy.
Make it your own
These tacos use simple ingredients, but together they create the perfect balance of texture and flavour. You can easily switch up the fillings with:
- Salmon
- Crab sticks
- Shrimp
- Tofu
- Kimchi
- Mango
If you’re looking for a creative way to enjoy sushi flavours at home, this recipe is definitely worth trying. Leave a comment, let me know how you like the recipe if you have tried it.
Crispy Spicy Tuna Sushi Tacos
PRINT RECIPE PIN RECIPEIngredients
- 4 rice paper sheets (16cm)
- 4 seaweed sheets (nori)
- 1/2 avocado (thinly sliced)
- 1 can Korean spicy tuna
- 1/2 cucumber (thinly sliced)
- 1 1/2 cups cooked sushi rice
- 1 tbsp sesame oil
- 1 tsp sesame seeds (plus more for garnish)
- A pinch of salt
- Kewpie mayo (for drizzling)
- Spring onion (chopped (for garnish))
- Cooking oil (for brushing)
INSTRUCTIONS
- Stack the seaweed sheets together and place a piece of rice paper on top. Cut around the rice paper to get a perfect circle. Set the seaweed trimmings aside for later.
- Briefly dip a sheet of rice paper in water, then immediately stick it onto a circular seaweed sheet. Work quickly before the rice paper softens; it is much easier to align while it is still slightly firm. Brush a generous amount of cooking oil across the rice paper side. Repeat this process for the remaining sheets.
- Hang the seaweed taco shells over your oven rack bars with the rice paper side facing upward, ensuring you leave gaps between each shell so they don’t stick together. Bake at 180°C (350°F) for 15 minutes until crispy.
- Thinly slice the cucumber and avocado, then set them aside. Drain the canned spicy tuna through a sieve, pressing down with the back of a spoon to remove any excess liquid.
- In a large bowl, combine the cooked sushi rice, sesame oil, a pinch of salt, and 1 teaspoon of sesame seeds. Take the leftover seaweed trimmings from the first step, tear them into tiny pieces by hand, and fold them into the rice. (Note: If you have extra seaweed trimmings left over, save them in the fridge for next time.)
- To assemble your tacos, layer the seasoned rice at the bottom of the baked shells. Top with the sliced cucumber, avocado, and spicy tuna. Garnish with extra sesame seeds, chopped spring onions, and a drizzle of Kewpie mayo. Enjoy immediately!
Notes
- Don’t soak the rice paper for too long — it softens very quickly.
- Brushing enough oil onto the rice paper helps create an extra crispy shell.
- Serve immediately after assembling for the best crunch.
- You can swap the spicy tuna for salmon, crab sticks, or tofu for different variations.