Spicy Sesame Tuna Sushi Tacos by @starinfinitefood

40 min

6 servings

🐟

280 g

Wild albacore tuna

🫗

7.5 ml

Sesame oil

🥢

15 ml

Tamari soy sauce

🍯

7.5 ml

Honey

🌶️

23 ml

Sriracha

🥚

1.5 tbsp

Mayo

🍚

15 ml

Rice vinegar

🍙

6

Nori sheets

🍚

500 g

Sushi rice

💧

60 ml

Water

🌽

32 g

Cornstarch

🌾

30 g

Flour

🍞

60 g

Panko bread crumbs

🫒

15 ml

Olive oil

🥒

52 g

Cucumber

🥕

55 g

Carrots

🥑

150 g

Avocado

🧅

30 g

Scallions

🌱

9 g

Sesame seeds

🥚

30 ml

Spicy mayo

  1. Drain
    • Wild albacore tuna

    Drain the wild albacore tuna and mash it in a mixing bowl with a fork.

  2. Mix
    • Sesame oil
    • Tamari soy sauce
    • Rice vinegar

    Mix in sesame oil, tamari soy sauce, honey, sriracha, mayo, and rice vinegar until creamy.

  3. Refrigerate
    • Wild albacore tuna

    Refrigerate the tuna mixture while preparing the sushi taco shells.

  4. Cut
    • Nori sheets

    Use a small bowl guide to cut each nori sheet into a round.

  5. Spread
    • Cooked sushi rice
    • Nori sheets

    Spread about 6 tablespoons of cooked sushi rice over one side of each nori round and press firmly.

  6. Whisk
    • Water
    • Cornstarch

    Whisk water, cornstarch, and gluten-free flour into a smooth paste.

  7. Press
    • Nori sheets
    • Panko breadcrumbs

    Brush the exposed nori side with the paste, then press it into panko breadcrumbs.

  8. Preheat
    • Olive oil

    Preheat the waffle maker on high heat and brush its cooking plates with olive oil.

  9. Cook
    • Nori sheets
    • Cooked sushi rice
    • Panko breadcrumbs

    Cook one rice-and-panko nori round in the waffle maker for 2-3 minutes until golden and crisp.

  10. Fold

    Remove the hot shell and fold it into a taco shape, holding it closed for 20 seconds.

  11. Cook
    • Nori sheets
    • Cooked sushi rice
    • Panko breadcrumbs

    Repeat cooking and shaping with the remaining prepared nori rounds.

  12. Fill
    • Wild albacore tuna
    • Cucumber

    Fill each crispy shell with the chilled tuna salad and sliced cucumber.

  13. Top
    • Shredded carrots
    • Avocado
    • Scallions

    Top the tacos with shredded carrots, avocado, scallions, sesame seeds, and spicy mayo.

Spicy Sesame Tuna Sushi Tacos by @starinfinitefood

40 min

6 servings

🐟

280 g

Wild albacore tuna

🫗

7.5 ml

Sesame oil

🥢

15 ml

Tamari soy sauce

🍯

7.5 ml

Honey

🌶️

23 ml

Sriracha

🥚

1.5 tbsp

Mayo

🍚

15 ml

Rice vinegar

🍙

6

Nori sheets

🍚

500 g

Sushi rice

💧

60 ml

Water

🌽

32 g

Cornstarch

🌾

30 g

Flour

🍞

60 g

Panko bread crumbs

🫒

15 ml

Olive oil

🥒

52 g

Cucumber

🥕

55 g

Carrots

🥑

150 g

Avocado

🧅

30 g

Scallions

🌱

9 g

Sesame seeds

🥚

30 ml

Spicy mayo

Preparation Steps

  1. Step 1/13

    Drain the wild albacore tuna and mash it in a mixing bowl with a fork.

    🐟Wild albacore tuna
    🥣Mixing bowl
    🍴Fork

  2. Step 2/13

    Mix in sesame oil, tamari soy sauce, honey, sriracha, mayo, and rice vinegar until creamy.

    🫗Sesame oil
    🥢Tamari soy sauce
    🍯Honey
    🌶️Sriracha
    🥚Mayo
    🍚Rice vinegar
    🥣Mixing bowl
    🍴Fork

  3. Step 3/13

    Refrigerate the tuna mixture while preparing the sushi taco shells.

    🥣Mixing bowl

  4. Step 4/13

    Use a small bowl guide to cut each nori sheet into a round.

    🍙Nori sheets
    🥣Small bowl guide
    🔪Knife
    🪵Cutting board

  5. Step 5/13

    Spread about 6 tablespoons of cooked sushi rice over one side of each nori round and press firmly.

    🍚Cooked sushi rice
    🍙Nori sheets
    🥄Spoon

  6. Step 6/13

    Whisk water, cornstarch, and gluten-free flour into a smooth paste.

    💧Water
    🌽Cornstarch
    🌾Gluten-free flour
    🥣Small bowl
    🍴Fork

  7. Step 7/13

    Brush the exposed nori side with the paste, then press it into panko breadcrumbs.

    🍙Nori sheets
    🥖Panko breadcrumbs
    🖌️Pastry brush
    🍽️Plate

  8. Step 8/13

    Preheat the waffle maker on high heat and brush its cooking plates with olive oil.

    🫒Olive oil
    🖌️Pastry brush

  9. Step 9/13

    Cook one rice-and-panko nori round in the waffle maker for 2-3 minutes until golden and crisp.

    🍙Nori sheets
    🍚Cooked sushi rice
    🥖Panko breadcrumbs

  10. Step 10/13

    Remove the hot shell and fold it into a taco shape, holding it closed for 20 seconds.

  11. Step 11/13

    Repeat cooking and shaping with the remaining prepared nori rounds.

    🍙Nori sheets
    🍚Cooked sushi rice
    🥖Panko breadcrumbs

  12. Step 12/13

    Fill each crispy shell with the chilled tuna salad and sliced cucumber.

    🐟Wild albacore tuna
    🥒Cucumber
    🥄Spoon

  13. Step 13/13

    Top the tacos with shredded carrots, avocado, scallions, sesame seeds, and spicy mayo.

    🥕Shredded carrots
    🥑Avocado
    🧅Scallions
    🌱Sesame seeds
    🥚Spicy mayo
    🔪Knife
    🪵Cutting board

Composition

Ingredients

Types

Fish, Condiment, Sweetener, Seaweed, Water, Thickener, Oil, Vegetables, Fruit, Seeds

Ingredients

Wild albacore tuna, Sesame oil, Tamari soy sauce, Honey, Sriracha, Mayo, Rice vinegar, Nori sheets, Sushi rice, Water, Cornstarch, Flour, Panko bread crumbs, Olive oil, Cucumber, Carrots, Avocado, Scallions, Sesame seeds, Spicy mayo

Notes

Sriracha (1-2 tbsp), Mayo (1-2 tbsp), Sushi rice (cooked and cooled, made according to package), Water (or more as needed, for the batter), Flour (gluten free used), Panko bread crumbs (a cup or so), Olive oil (for brushing the waffle maker), Cucumber (sliced, topping), Carrots (shredded, topping), Avocado (topping), Scallions (topping), Sesame seeds (topping)

Allergens

Fish, Sesame, Soy

Dietetics

Dietary regimen

Pescatarian

Calories

390 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 43g, Fat: 15g, Fiber: 5g, Sugar: 5g

Nutritional Information

Minerals

Sodium: 690mg, Potassium: 430mg, Iron: 2.4mg

Vitamins

Vitamin A: 290mcg RAE, Vitamin C: 8mg, Vitamin B12: 2.1mcg

Preparation

Time Information

Preparation

25 minutes

Cooking

15 minutes

Overall

40 minutes

Difficulty

Level

Hard (3/4)

Steps

13 steps

Equipments

Utensils

Mixing bowl, Fork, Small bowl, Pastry brush, Plate, Small bowl guide, Knife, Cutting board

Appliances

Waffle maker, Refrigerator

Type

Type

Type Of Dish

Main Course, Appetizer, Snack

Occasions

Lunch, Dinner, Party, Game Day

Origin

Source

Platform

instagram

Original Creator

@starinfinitefood

Origin

Cuisine

Japanese, Mexican

Geographic

United States, North America

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Tender

Flavors

Spicy, Savory, Umami, Nutty, Tangy, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep assembled tacos out only while serving; discard tuna filling after 2 hours.), fridge : 2 days (Store tuna filling in an airtight container; store shells separately at room temperature in an airtight container and re-crisp before serving.), freezer : 0 min (Freezing is not recommended because rice, vegetables, and crisp shells lose texture.)