Description

Crispy sushi tacos feature a golden, panko-crusted nori shell filled with seasoned sushi rice, creamy avocado, cucumber, sashimi-grade salmon, and cream cheese, finished with sriracha mayo, eel sauce, and furikake for a perfect contrast of textures and flavors.

These innovative appetizers are perfect for entertaining guests, dinner parties, or any occasion where you want to serve something fun, interactive, and absolutely delicious that feels restaurant-quality at home.

Ingredients

Scale

2 sheets nori, the seaweed foundation for your taco shells
2 cups cooked sushi rice, prepared and cooled to room temperature
2 tablespoons sushi vinegar, for seasoning the rice
1/2 cup all-purpose flour, for the binding slurry
2 tablespoons cornstarch, mixed with the flour for extra crispness
1/2 cup water, to create a smooth slurry consistency
1 cup Japanese panko breadcrumbs, for that signature golden crust
as needed oil for frying, vegetable or canola oil works best
1 medium cucumber, thinly sliced for freshness and crunch
1 ripe avocado, sliced just before assembly
2 ounces cream cheese, softened for easy spreading
4 ounces sashimi-grade salmon, thinly sliced or hand-torn into bite-sized pieces
Sriracha mayo, for a spicy kick and creaminess
Eel sauce, adds authentic umami depth
Furikake, sesame seeds, seaweed flakes, and fish powder for garnish

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Instructions

Prepare the Rice: Cook sushi rice or short-grain white rice according to package directions. Once cooked, allow it to cool to room temperature, about 15 to 20 minutes. Gently fold in 2 tablespoons of sushi vinegar to the rice, stirring with a wooden spoon to distribute evenly without crushing the grains. Set the seasoned rice aside in a shallow bowl.
Cut the Nori: Using a round cutter or a small bowl (roughly 4 inches in diameter), cut out circles from the nori sheets. You should be able to get 6 to 8 circles from 2 sheets.
Prepare the Coating Station: In one shallow bowl, whisk together the flour, cornstarch, and water until you have a smooth, lump-free slurry that coats a spoon. In a separate bowl, place your Japanese panko breadcrumbs.
Coat the Nori: Spread a thin layer of sushi rice over one half of each nori circle, leaving the other half plain. Dip only the plain half into the flour slurry, then immediately coat it with panko breadcrumbs, pressing gently so they adhere.
Fry to Golden: Heat about 2 inches of oil in a deep pan to 350 degrees Fahrenheit. Carefully place one coated nori circle into the hot oil, rice-side up. As it begins to cook, after about 20 to 30 seconds, use tongs to gently fold it in half into a taco shape, holding it closed for another 30 to 40 seconds until the panko turns golden brown and crispy. Repeat with remaining shells.
Drain and Cool: Transfer each shell to a paper towel-lined plate. Let them cool for just 1 to 2 minutes so they become completely crispy without becoming brittle.
Prepare Fillings: Arrange all your fillings in small bowls so they're easy to access. Slice the avocado just before assembly to prevent browning, and have your cream cheese at room temperature for easy spreading.
Layer the Fillings: Hold each crispy taco shell gently in one hand. Spread a small amount of cream cheese inside, then add a few slices of cucumber, avocado, and salmon, distributing them evenly so each bite has a balance of flavors.
Add the Sauces: Drizzle sriracha mayo and eel sauce over the fillings, using just enough so it doesn't overflow when you pick up the taco.
Garnish and Serve: Sprinkle furikake over the top of each taco for color, texture, and authentic Japanese flavor. Serve immediately while the shells are still warm and crispy.

Prep Time: 20 minutes
Cook Time: 25 minutes