Ingredients
Scale
- 8 Sheets Nori Sheets (Cut into circles or half-moons)
- 2 Cups Sushi Rice (Cooked and seasoned with rice vinegar)
- 1 lb Fresh Salmon (Sashimi grade, diced finely)
- 2 Large Avocado (Ripe but firm, thinly sliced)
- 1/2 Cup Spicy Mayo (Mix mayo with sriracha and lime)
- 1 Cup Tempura Batter (For frying the nori shells)
Instructions
- Cut nori sheets into uniform circles using sharp kitchen shears or a round mold for convenience.
- Dip each nori circle into a light tempura batter to ensure a crispy texture upon frying.
- Fry the battered sheets in hot oil for 30 seconds until they crisp up into taco shapes.
- Drain the shells on paper towels to remove excess oil while maintaining their structural integrity.
- Cook sushi rice according to standard rice preparation guidelines then season with rice vinegar and a pinch of sugar.
- Dice your fresh salmon or preferred protein into uniform chunks to fit perfectly inside the shells.
- Mix your spicy mayo in a small bowl until the consistency reaches a smooth, spreadable state.
- Assemble the shells by adding a base layer of rice followed by generous amounts of fish and avocado.
- Garnish your finished Viral Sushi Tacos Recipe with sesame seeds, microgreens, or thinly sliced cucumber for added crunch.
Notes
Tip: Ensure your oil stays at 350 degrees Fahrenheit to prevent the nori shells from becoming greasy. Use room-temperature sushi rice to keep the fish fresh and prevent the seaweed from melting prematurely. Work quickly when assembling, as the tempura-coated nori shells absorb moisture and lose their signature crunch within minutes.
- Prep Time: 30 Mins
- Cook Time: 15 Mins
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg