If you have been anywhere near food social media lately, you already know viral sushi tacos are having a moment right now. After making this myself, they deserve every bit of the hype.
What Are Sushi Tacos?
Viral sushi tacos are essentially crispy fried nori shells shaped like tacos and loaded with sushi-style fillings. The shell is pressed with seasoned sushi rice on one side, coated in a tempura batter and panko on the other, then shallow fried until golden brown.
Fill them with spicy salmon or tuna, avocado, and cucumbers and finish with a drizzle of spicy mayo and eel sauce!
Why You'll Love This Recipe
- Crispy meets creamy: That golden panko shell paired with spicy salmon and cool avocado is a texture combo that hits every single time.
- Impressive but doable: These viral sushi tacos look like something straight off a restaurant menu but come together with simple techniques any home cook can pull off.
- Fully customizable: Salmon, tuna, veggies, whatever you have works here so use whatever you like!
Equipment You'll Need
- Medium saucepan or rice cooker
- Large mixing bowls
- Whisk
- Shallow frying pan or large skillet
- Tongs
- Kitchen scissors or sharp knife
- Taco holders
Ingredients for Viral Sushi Tacos
Sushi Rice
- Short-grain rice: The starchy base that holds its shape and gives you that classic sushi chew.
- Rice vinegar: Seasons the rice with that signature tangy sushi flavor.
- Sugar
- Salt
Spicy Salmon or Tuna
- Salmon or tuna: Always go sashimi-grade when serving raw fish for safe eating and the best flavor. These are the star of the show for the viral sushi tacos!
- Mayo
- Soy sauce
- Sriracha
- Sesame oil: A little goes a long way and adds deep, nutty richness to the spicy filling.
- Lime juice: Balances out the richness of the mayo.
- Green onion: Adds a mild bite and freshness to the fish mixture.
- Salt
Spicy Mayo
- Mayo
- Rice vinegar
- Sriracha
- Sugar
- Salt
Sushi Taco Shells
- Nori sheets: Dried seaweed sheets that become the base of your taco shell once fried.
- Cornstarch
- All purpose flour
- Water
- Panko breadcrumbs: Japanese-style breadcrumbs that fry up extra light and crispy.
- Salt
- Garlic powder
- Smoked paprika
- Freshly cracked black pepper
- Avocado oil, for frying
Fillings and Toppings
- Avocado
- Cucumbers
- Sesame seeds
- Eel sauce
Customizations
- Swap the protein: Crab, shrimp, or even a spicy tofu mix work great if salmon or tuna are not your thing.
- Make it extra saucy: Double the spicy mayo and keep some on the side for dipping because more is always more.
- Add some heat: A few slices of fresh jalapeño or a sprinkle of gochugaru on top takes the spice level way up.
How to Make Viral Sushi Tacos
Make the Sushi Rice
Wash and drain your rice, then cook it according to your preferred method.
While the rice is still hot, mix together the rice vinegar, sugar, and salt until dissolved, then fold the mixture into the rice and set aside to cool slightly.
Prepare the Spicy Salmon or Tuna
In a bowl, combine the diced salmon or tuna, mayo, soy sauce, sriracha, sesame oil, lime juice, green onion, and a pinch of salt. Cover and refrigerate until you are ready to assemble.
Make the Spicy Mayo
Whisk together the mayo, rice vinegar, sriracha, sugar, and a pinch of salt. Taste and adjust to your liking, then set aside.
Prep and Coat the Nori Shells
Cut your nori sheets into large circles (you can use a medium plate or tortilla as a stencil).
In a shallow bowl, whisk together the cornstarch, flour, and water until smooth. In a separate bowl, mix the panko with salt, garlic powder, smoked paprika, and a few cracks of black pepper.
Press a thin, even layer of sushi rice onto one side of each nori circle. Brush the other side with the batter, then press it firmly into the seasoned panko so it sticks well.
Fry the Shells
Heat a thin layer of avocado oil in a pan over medium heat. Place each sushi taco shell breadcrumb-side down and shallow fry until golden and crispy.
While they are still hot and pliable, gently fold each one into a taco shape and hold for a few seconds until it sets.
Assemble and Serve
Fill each shell with the spicy salmon or tuna and top with sliced avocado, sliced cucumbers, a drizzle of spicy mayo and eel sauce, and a sprinkle of sesame seeds. Serve immediately.
Storage
These sushi tacos are best eaten fresh since the shells will soften over time. If you have leftover filling, store the spicy salmon or tuna and spicy mayo separately in airtight containers in the fridge for up to one day.
Tips to Make the Perfect Viral Sushi Tacos
- Rice temperature matters: Slightly warm is your sweet spot to ensure the nori doesn't get soggy.
- Press the panko like you mean it: A firm press ensures the breadcrumbs actually cling and do not fall off the sushi tacos.
- Keep the oil shallow: You do not need a deep fry setup here. A thin layer of avocado oil in a wide pan is all it takes to get that golden crunch.
Frequently Asked Questions
Can I make viral sushi tacos ahead of time?
You can prep the components ahead of time but the shells are best fried fresh right before serving. The spicy filling and spicy mayo can both be made a few hours in advance and stored in the fridge until you are ready to assemble.
What fish is best for sushi tacos?
Sashimi-grade salmon and tuna are the most popular choices and both work beautifully here. Just make sure whatever you buy is labeled sashimi-grade or sushi-grade since you are serving it raw.
Can I bake the viral sushi tacos instead of frying?
Frying gives you the best crunch and the ability to shape the shells while they are hot, but you can try baking them at a high temperature if you want a lighter option. Keep in mind the shell may be harder to fold into a taco shape if it cools too quickly in the oven.
Where can I find nori sheets and eel sauce?
Both are available at most Asian grocery stores and many large supermarkets carry them in the international foods aisle. You can also find them easily online using my links in the recipe card!
What does sashimi-grade mean?
Sashimi-grade means the fish has been handled and frozen in a way that makes it safe to eat raw. Always buy from a reputable fishmonger or grocery store with high fish turnover and let them know you plan to serve it raw.
Related Recipes You'll Love
- Salmon Sushi Bake
- Baked Sushi Cups
- Sushi Nachos
- Crispy Rice Paper Onigirazu (Sushi Sandwich)
- California Roll Rice Paper Sushi Sandwich
Viral Sushi Tacos
Ingredients
Sushi Rice
- 1.5 cups short-grain rice
- 2 tablespoon rice vinegar
- 2 teaspoon granulated sugar
- ½ teaspoon salt
Spicy Salmon or Tuna
- 12 oz salmon or tuna sashimi-grade, diced into ½-inch cubes
- ¼ cup mayo
- 1.5 tablespoon soy sauce
- 1.5 tablespoon sriracha
- 1 teaspoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon chopped green onion
- Pinch of salt
Spicy Mayo
- ½ cup mayo
- 2 tablespoon rice vinegar
- 2 tablespoon sriracha
- 1.5 teaspoon granulated sugar
- Pinch of salt
Sushi Tacos
- 4 nori sheets
- ⅓ cup corn starch
- ⅓ cup all purpose flour
- ⅔ cup water
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1.5 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Freshly cracked black pepper
- Avocado oil for frying
Other Filling and Toppings
- Avocado
- Cucumbers
- Eel sauce
- Sesame Seeds
Instructions
- Wash and drain your rice, then cook it according to your preferred method. While the rice is still hot, mix together the rice vinegar, sugar, and salt until dissolved, then fold the mixture into the rice. Set aside to cool slightly.1.5 cups short-grain rice, 2 tablespoon rice vinegar, 2 teaspoon granulated sugar, ½ teaspoon salt
- In a bowl, combine the diced salmon or tuna, mayo, soy sauce, sriracha, sesame oil, lime juice, green onion, and a pinch of salt. Cover and refrigerate until ready to use.12 oz salmon or tuna, ¼ cup mayo, 1.5 tablespoon soy sauce, 1.5 tablespoon sriracha, 1 teaspoon sesame oil, 1 tablespoon lime juice, 1 tablespoon chopped green onion, Pinch of salt
- Whisk together the mayo, rice vinegar, sriracha, sugar, and a pinch of salt for the spicy mayo. Taste and adjust to your liking, then set aside.½ cup mayo, 2 tablespoon rice vinegar, 2 tablespoon sriracha, 1.5 teaspoon granulated sugar, Pinch of salt
- Cut your nori sheets into large circles (you can use a medium plate or tortilla as a stencil if you have one handy). In a shallow bowl, whisk together the cornstarch, flour, and water to make a smooth batter. In a separate bowl, mix the panko breadcrumbs with salt, garlic powder, smoked paprika, and a few cracks of black pepper.4 nori sheets, ⅓ cup corn starch, ⅓ cup all purpose flour, ⅔ cup water, 1 cup panko breadcrumbs, 1 teaspoon salt, 1.5 teaspoon garlic powder, ½ teaspoon smoked paprika, Freshly cracked black pepper
- Press a thin, even layer of sushi rice onto one side of each nori circle. Brush the other side with the flour batter, then press it firmly into the seasoned panko breadcrumbs so they stick well.
- Heat a thin layer of avocado oil in a pan over medium heat. Place the tacos breadcrumb-side down and shallow fry until golden and crispy. While they're still hot and pliable, gently fold each one into a taco shape and hold for a few seconds.Avocado oil
- Fill each taco with the spicy salmon or tuna and top with sliced avocado, sliced cucumbers, a drizzle of spicy mayo and eel sauce, and a sprinkle of sesame seeds.Avocado, Cucumbers, Eel sauce, Sesame Seeds
Sean says
it looks amazing