Crispy Sushi Tacos are a fun and easy twist on traditional sushi. If you love sushi, you’re going to love this flavorful recipe. Packed with fresh ingredients, bold toppings, and the perfect crunch in every bite. They come together quickly for a delicious handheld bite you’ll keep coming back to.
My obsession with sushi runs deep. When I saw these all over my explore page, I had to make them! The crunch is addicting, the flavors feel familiar, and yet the recipe still feels fresh and fun. Definitely a great way to enjoy sushi in a new way.
Why you’ll love these tacos?
- Best of both worlds: who doesn’t love sushi AND tacos. This fun dish brings together classic sushi ingredients and merges them into a taco.
- Balanced textures in every bite: The contrast of a crispy shell with tender fish, creamy sauces, and fresh toppings creates the best combo!
- Affordable: If you love sushi, this is an affordable take
- Easy to eat and approachable: sushi tacos are handheld and simple to enjoy, making them great for casual dining, entertaining and hosting..
- Customizable to your taste: From spicy tuna to shrimp or even vegetarian options, sushi tacos can be tailored with different proteins, toppings, and sauces.
Ingredients for Sushi Tacos
Sushi rice: short grain rice with a sticky texture when it’s cooked.
Nori: Be sure to get the full sheets. Not snack nori. Here’s the link to the one I used.
Rice vinegar: used to season the rice. Gives it that sushi taste. This is the brand I used.
Protein of choice: I used shrimp tempura.
Cucumber: deseeded and julienned
Avocado: thinly sliced.
Green onions: Love topping sushi for the perfect garnish.
Panko: This gives the sushi tacos that crispy texture. and perfect crunch.
Sugar & Salt: use this to season the rice.
Mayo: I love using Kewpie mayo or Spicy Mayo for my Asian inspired recipes.
Sriracha: bring on the heat!
Soy sauce: I recommend using low sodium soy sauce. You can use coconut aminos as an alternative.
Tempura Batter: see notes.
Crispy Onions: adds the perfect crunch and flavor.
Eel Sauce: Adds the perfect touch of sweetness.
Recipe Tips
- You can either cut the nori in circles or into small squares whatever you prefer for the shape of your tacos.
- Rice Prep: Make sure to use sushi rice and that your rice is not wet. It needs to be cooked through and sticky.
- Preparation is Key: Have all your ingredients ready and easily accessible before you start assembling. This will make assembly that much easier.
- Be sure not to OVERfill: stuffing the tacos can make things messy. Be sure not to overfill.
Topping ideas:
Here are some fun topping ideas to try.
Proteins: Spicy tuna, salmon, shrimp (tempura or grilled), crab, tofu
Fresh toppings: Avocado, cucumber, mango, green onions, cilantro
Sauces: Spicy mayo, eel sauce, soy sauce, sweet chili sauce
Crunch: Tempura flakes, crispy onions, sesame seeds
Extras: Pickled ginger, jalapeños, lime juice, furikake
More Asian recipes to Try
Shrimp Rangoon
Spicy Shrimp Crispy Rice
Easy Spicy Shrimp Hand Rolls
Spicy Shrimp Sushi Roll
If you make this Crispy Sushi Tacos please be sure to leave a comment, and or tag me on Instagram @cookwithci. I would love to see your recreations and hear your thoughts.
Crispy Sushi Tacos
Ingredients
- 4-6 Nori sheets cut into circles
- 1 cup All purpose flour
- 2 tbsp cornstarch
- 1 1/2 cup cold water use more if needed
- 1 egg
- 1 cup panko use more if needed
- 1/2 cup neutral oil
- 4-6 pieces shrimp tempura
- 1/2 cucumber deseeded and julienned
- 1 stalk green onions diced
- 1/2 avocado thinly sliced
for sushi rice
- 1 cup sushi rice
- 1 cup water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
For toppings
- spicy mayo
- eel sauce
- Sriracha
- sesame seeds optional
- crispy onions
Instructions
For the sushi rice
- Wash rice until the water runs clear. Add equal parts rice and water to a saucepan or rice cooker. If cooking on the stove, bring to a boil, then reduce to low heat. Cover and cook for about 15–20 minutes.
- Once cooked and slightly cooled, season the rice with rice vinegar, sugar, and salt. Mix well and set aside.
For the tacos shells
- Cook shrimp tempura according to package instructions.
- In a bowl, whisk together egg and cold water until smooth. Slowly add flour, cornstarch, and salt, mixing until a smooth batter forms. Add a little more water if needed to thin it out.
- Cut nori into circles. Add 1–2 spoonfuls of rice and, with wet hands, spread it evenly. On the other side of the nori, spread a thin layer of tempura batter, then press into panko to coat.
- Heat oil over medium heat and fry the nori, panko side down, until golden brown. Transfer to a taco holder.
To assemble tacos
- Fill each shell with avocado slices, shrimp tempura, cucumber, and green onions. Top with spicy mayo, eel sauce, sriracha, crispy onions, and sesame seeds if desired. Serve and enjoy.
Did you make it?
Tag @cookwithci on Instagram and hashtag #CookwithCi
