When it comes to sushi, there is no doubt that it is one of my favorite foods. I love finding new ways to eat sushi. I have seen that sushi has been made into burritos, cones, and even an ice trays. So why not make it into tacos!?This is a fun experimental recipe with delicious tasting salmon and Ahi tuna. This recipe is actually more simple than you think, and has the taste of poké!
To start, we want to make the rice. I used sushi rice and followed the measurements on the bag. I found that the best way to cook. It is to slightly overcook it. Not by a lot, but just enough to where it will hold a shape when pressed together. This will make the taco shape easier to form. You want your rice to be cool to the touch before using it. Pre-make rice in advance and stick it in the fridge.
While you’re rice is cooling, you can marinate your fish. Dice your salmon and tuna in to 1 cm cubes. In a small bowl add your fish ingredients together and mix well. set this in the refrigerator to marinate 30 minutes up to 2 hours.
When your rice is ready to be formed, lay a plastic sheet down. Press firmly down to mold the rice into a flat shape. About a centimeter thick. I used a bowl to get the perfect round shape. Next fry it in a nonstick pan with a little oil. You want the edges to be crispy. When your rice, bottom is golden brown, but still malleable, place it in a taco holder to cool in that shape.
Over cooking the rice slightly, will help it stick together with the starches. Once you have your taco shape, add some sliced avocado. Had a spoonful of fish, and some cucumber. Finally, drizzle with a Sriracha mayo. And you can season with a kurikake seasoning!
Fun Crispy Rice Sushi “Tacos”
Ingredients
Poké
- 1/2 Lb Salmon
- 1/2 Lb Ahi Tuna
- 1 Tsp Ginger
- 1 Tbsp Soy Sauce
- 1 Tsp Rice Vinegar
- 1 Tsp Sesame Oil
- 1 Tsp Sriracha
Rice
- 2 Cups Sushi Rice
- 2 Cups Water
- 1 Tbsp Olive Oil
Toppings
- Sliced Cucumber
- Sliced Avocado
- Sriracha Mayo
- Furikake Seasoning
Instructions
- Use a 1:1 ratio of rice to water. When the rice is done cooking, let it over cook for about 5 minutes. You do not want mushy rice, but just cooking it a little more will help hold a better shape. Let cool completely.
- Dice your fish into small cubes and place in 2 separate bowls. Mix the Poké ingredients together and let marinate or 30 minutes up to 2 hours.
- When your rice is cool to the touch, place some rice on a sheet of plastic wrap and press down into a flattened shape about 1 cm thick. Use a cookie cutter or bowl to cut out a round shape.
- In a non-stick skillet, crisp the bottom of the rice then place in a taco holder or inbetween an upside-down muffin tin to hold the taco shell shape. Let cool.
- Place marinated poké in the taco with avocado, cucumber, and drizzle with sriracha and frikake seasoning.
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