Sushi Taco (Poke Taco)
Already tried sushi burritos. Checked.
Poke nachos? Been there. Done that.
Now it’s time for the final member of the famous Mexican food trio: the taco. After all, if we’ve learned anything from modern food trends, it’s that almost anything can be transformed into a taco. Enter the viral Sushi Taco.This recipe takes everything you love about a poke bowl and wraps it into a crispy, handheld package. A crunchy seaweed-and-rice shell replaces the traditional tortilla, delivering all the flavors of sushi with the satisfying bite of a taco.
What makes it special?
This Sushi Taco is fun, customizable, and surprisingly easy to make. Aside from crisping up the rice-and-seaweed shells, there’s very little cooking involved, which means minimal mess and easy cleanup.
It’s also packed with omega-3s from the fresh fish, making it a nutritious option that doesn’t sacrifice flavor. Best of all, the combination of a crispy shell, fresh poke, creamy crab, and savory toppings creates an irresistible bite that’s both refreshing and satisfying.
Substitution Options
I showed a little self-control with this recipe and kept the shell on the lighter side by baking it. It still delivers that satisfying crunch while keeping things simple, easy, and weeknight-friendly.
But if you’re ready to take these Sushi Tacos from delicious to next level, it’s time to break out the fryer. Deep-frying the seaweed shell takes it to a whole new dimension: golden, extra crispy, and ridiculously addictive.
Note:
- Make sure its not much too thick so it wont hold much poke.
- Avocado and cream cheese are excellent toppings.
Sushi Taco or Poke Taco
Ingredients
Baked Shell:
- Seaweed sheets cut in circular shape
- 2 cup Cooked rice
- Oil to spray
Fried shell:
- Seaweed sheets
- ¼ cup AP flour
- 2 tbsp corn starch
- ⅓ cup water
Poke Fillings (your choice of fish, I chose)
- 4 oz of salmon
- 5 oz of tuna
- 4 oz of hamachi
- 2 tbsp of sriracha Kewpie mayo
- 2 tbsp Kewpie mayo
- 1 tsp wasabi
- 1 tbsp of soy sauce
- 1 tsp sugar
- A pinch of black pepper.
Crab meat
- 8 oz of crab meat
- 2 oz of kewpie mayo
- 1 oz of spicy mayo
Toppings
- Green onions
- Fruikake
- Unagi sauce.
Instructions
Step 1: Prepare the Shell
- Cut the seaweed into circles about the size of a taco tortilla. Spread an even layer of sushi rice over each piece of seaweed, pressing gently so the rice sticks. Lightly spray both sides with oil, then bake in the oven or air fryer until golden and crispy. As they cook, the shells transform into crunchy taco-like vessels that are perfect for holding all those fresh poke fillings.
- Prepare the Fried shell
- Preheat the fryer to 350°F (175°C). Cut the seaweed into circles about the size of a taco tortilla. Dip each piece into the batter, allowing any excess to drip off, then carefully fry until golden, hardened, and crispy. Transfer to a wire rack or paper towel-lined plate to cool before assembling the tacos.
Step 2: Prepare the Poke Filling
- Cut the fish into small cubes and place them in a bowl. Add the remaining poke ingredients and mix until evenly coated.
Step 3: Prepare the Crab Mixture
- Break the crab meat into small pieces and place them in a bowl. Add the sauces and mix well until combined.
Step 4: Assemble
- Gently open the seaweed shell and fill it generously with the poke mixture and crab meat. Top with sliced green onions and a sprinkle of furikake before serving.
