Nori sheets fried at 340°F for exactly 12 seconds create taco shells that stay crispy for 45 minutes—longer and they shatter.
Sushi Tacos with Crispy Fried Seaweed Shells
Dive into a delightful twist on traditional sushi with our Sushi Tacos! These crunchy nori shells are the perfect vessel for a zesty filling of spicy salmon and fluffy rice, making each bite a burst of flavor. Get ready to impress your taste buds and your friends with this fun and tasty fusion dish!
Prep
20
min
Cook
20
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1/4 cup red onion finely chopped (60 ml)
🥩Meat & Seafood(2)
- 3 cups salmon chopped into small cubes (720 ml)
- 2 tsp tobiko flying fish roe (10 ml)
🥛Dairy & Eggs(1)
- 2 egg whites
🫙Pantry Staples(4)
- 1 cup all-purpose flour (125 g)
- 1 tsp granulated sugar (5 ml)
- 1 tsp sesame oil (5 ml)
- 2 cups steamed white rice (480 ml)
🧂Spices & Seasonings(1)
- salt to tasteoptional
🍯Sauces & Condiments(4)
- 2 tbsp japanese mayonnaise (30 ml)
- 1 tbsp rice wine vinegar (15 ml)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp sriracha hot sauce or hot sauce of your choice (15 ml)or hot sauce of your choice
📦Other(2)
- 1 1/4 cup ice-cold water (300 ml)
- 8 sheets nori seaweed cut into circular shapes
👨🍳 Instructions
- 1
Cut the nori seaweed sheets into circular shape using a clean scissor.
- 2
In a mixing bowl, combine the egg whites, all-purpose flour, and ice-cold water. Gently fold to mix, do not overmix.
- 3
Heat oil for frying on high heat.
- 4
Dip the nori sheets one by one into the batter and coat only one side.
- 5
When the oil is hot enough, quickly and gently drop the battered nori sheet onto hot oil. Let fry for 1-2 minutes and flip to fry the other side for another 30 seconds. Fry until crispy, but not too brittle.
- 6
Remove from heat and place on drying rack. Using tongs or chopsticks, gently fold the fried taco shell into a taco shell shape and let cool. Repeat steps for other nori seaweed sheets.
- 7
In a bowl, combine the chopped salmon, Japanese mayonnaise, Sriracha hot sauce, soy sauce, sesame oil, and salt. Mix well and set aside in refrigerator.
- 8
In a separate bowl, mix together the steamed white rice, rice wine vinegar, and granulated sugar while the rice is still hot.
- 9
In a fried nori seaweed taco shell, place one tablespoon of rice mixture at the bottom of the shell. Place 1 1/2 tbsp of spicy salmon mixture on top, and top with chopped tobiko and red onions.
💡 Pro Tips
- ✓Heat frying oil to exactly 350-360°F because nori burns rapidly above 375°F while lower temps create soggy shells that won't hold taco shape.technique350-360°F
- ✓Use ice-cold water (32-40°F) in tempura batter to minimize gluten development and create maximum air bubbles for ultra-light, crispy coating.ingredient32-40°F
- ✓Shape the fried nori shells within 10-15 seconds of removing from oil while still pliable, as they become brittle and crack once fully cooled.timing10-15 seconds
- ✓Mix sushi rice seasoning while rice is 140-160°F so grains absorb vinegar mixture without becoming mushy or breaking apart.timing140-160°F
- ✓Coat only one side of nori with batter to prevent oil absorption through both surfaces, which would make shells too heavy and greasy to maintain taco structure.technique
Share this recipe
Prep
20
min
Cook
20
min
Serves
8
people
Level
intermediate
Share this recipe
Nori sheets fried at 340°F for exactly 12 seconds create taco shells that stay crispy for 45 minutes—longer and they shatter.
Sushi Tacos with Crispy Fried Seaweed Shells
Dive into a delightful twist on traditional sushi with our Sushi Tacos! These crunchy nori shells are the perfect vessel for a zesty filling of spicy salmon and fluffy rice, making each bite a burst of flavor. Get ready to impress your taste buds and your friends with this fun and tasty fusion dish!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1/4 cup red onion finely chopped (60 ml)
🥩Meat & Seafood(2)
- 3 cups salmon chopped into small cubes (720 ml)
- 2 tsp tobiko flying fish roe (10 ml)
🥛Dairy & Eggs(1)
- 2 egg whites
🫙Pantry Staples(4)
- 1 cup all-purpose flour (125 g)
- 1 tsp granulated sugar (5 ml)
- 1 tsp sesame oil (5 ml)
- 2 cups steamed white rice (480 ml)
🧂Spices & Seasonings(1)
- salt to tasteoptional
🍯Sauces & Condiments(4)
- 2 tbsp japanese mayonnaise (30 ml)
- 1 tbsp rice wine vinegar (15 ml)
- 2 tbsp soy sauce (30 ml)
- 1 tbsp sriracha hot sauce or hot sauce of your choice (15 ml)or hot sauce of your choice
📦Other(2)
- 1 1/4 cup ice-cold water (300 ml)
- 8 sheets nori seaweed cut into circular shapes
👨🍳 Instructions
- 1
Cut the nori seaweed sheets into circular shape using a clean scissor.
- 2
In a mixing bowl, combine the egg whites, all-purpose flour, and ice-cold water. Gently fold to mix, do not overmix.
- 3
Heat oil for frying on high heat.
- 4
Dip the nori sheets one by one into the batter and coat only one side.
- 5
When the oil is hot enough, quickly and gently drop the battered nori sheet onto hot oil. Let fry for 1-2 minutes and flip to fry the other side for another 30 seconds. Fry until crispy, but not too brittle.
- 6
Remove from heat and place on drying rack. Using tongs or chopsticks, gently fold the fried taco shell into a taco shell shape and let cool. Repeat steps for other nori seaweed sheets.
- 7
In a bowl, combine the chopped salmon, Japanese mayonnaise, Sriracha hot sauce, soy sauce, sesame oil, and salt. Mix well and set aside in refrigerator.
- 8
In a separate bowl, mix together the steamed white rice, rice wine vinegar, and granulated sugar while the rice is still hot.
- 9
In a fried nori seaweed taco shell, place one tablespoon of rice mixture at the bottom of the shell. Place 1 1/2 tbsp of spicy salmon mixture on top, and top with chopped tobiko and red onions.
💡 Pro Tips
- ✓Heat frying oil to exactly 350-360°F because nori burns rapidly above 375°F while lower temps create soggy shells that won't hold taco shape.technique350-360°F
- ✓Use ice-cold water (32-40°F) in tempura batter to minimize gluten development and create maximum air bubbles for ultra-light, crispy coating.ingredient32-40°F
- ✓Shape the fried nori shells within 10-15 seconds of removing from oil while still pliable, as they become brittle and crack once fully cooled.timing10-15 seconds
- ✓Mix sushi rice seasoning while rice is 140-160°F so grains absorb vinegar mixture without becoming mushy or breaking apart.timing140-160°F
- ✓Coat only one side of nori with batter to prevent oil absorption through both surfaces, which would make shells too heavy and greasy to maintain taco structure.technique