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Sushi Tacos with Spicy Mayo Drizzle
Created by: Howcan Team
Ingredients
- 1 cup sushi rice
- 1 1/4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 nori seaweed sheets
- 1/2 pound sushi-grade tuna, diced
- 1/2 pound sushi-grade salmon, diced
- 1/2 cup diced cucumber
- 1/4 cup sliced green onions
- 1/4 cup spicy mayo (store-bought or homemade)
- 4 small corn tortillas
- 1 tablespoon vegetable oil
Instructions
- Rinse the sushi rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine the rice and 1 1/4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it stand, covered, for 10 minutes.
- In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over medium heat until the sugar dissolves. Transfer the cooked rice to a large bowl and fold in the vinegar mixture. Let it cool to room temperature.
- Lay a nori sheet on a bamboo sushi mat or a clean kitchen towel. Moisten your hands and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top. Arrange the diced tuna, salmon, cucumber, and green onions in the center of the rice.
- Roll the nori sheet into a tight cylinder, using the sushi mat or towel to help. Wet the 1-inch border with water and seal the roll. Repeat with the remaining nori sheets and fillings.
- In a small skillet, heat the vegetable oil over medium-high heat. Place a corn tortilla in the skillet and cook for 1-2 minutes on each side until lightly browned and crispy. Remove and drain on paper towels. Repeat with the remaining tortillas.
- Slice each sushi roll into 1-inch pieces. Place the sushi pieces inside the crispy corn tortillas to form sushi tacos.
- Drizzle the spicy mayo over the sushi tacos and serve immediately. Enjoy!
Sushi Tacos with a spicy mayo drizzle are a fusion of Japanese and Mexican cuisines, combining the flavors of sushi with the handheld convenience of tacos. This innovative dish first gained popularity in the early 2000s, with chefs in Southern California experimenting with new ways to present sushi. The combination of fresh sashimi, crunchy seaweed shells, and a zesty spicy mayo drizzle created a sensation among food enthusiasts. Today, the best versions of this dish can be found in trendy sushi restaurants in cities like Los Angeles and San Francisco. The key to perfecting this dish lies in the quality of the sashimi and the balance of flavors in the spicy mayo drizzle.
40 min
4
350 calories
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