1Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom. Each rectangle will form a shell. Discard the scraps.
2Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom. Each rectangle will form a shell. Discard the scraps.
3Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom. Each rectangle will form a shell. Discard the scraps.
4Prepare the tempura mix according to the package instructions, using only half the package.
5Prepare the tempura mix according to the package instructions, using only half the package.
6Prepare the tempura mix according to the package instructions, using only half the package.
7Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F.
8Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F.
9Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F.
10Working one at a time coat the nori in the tempura batter (depending on the size of your skillet you may be able to fit 2).
11Working one at a time coat the nori in the tempura batter (depending on the size of your skillet you may be able to fit 2).
12Working one at a time coat the nori in the tempura batter (depending on the size of your skillet you may be able to fit 2).
13Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden.
14Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden.
15Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden.
16Remove the shell and immediately bend it to create a taco shape and rest on a paper towel.
17Remove the shell and immediately bend it to create a taco shape and rest on a paper towel.
18Remove the shell and immediately bend it to create a taco shape and rest on a paper towel.
19For the spicy tuna, mince the tuna and mix it with the mayo and sriracha.
20For the spicy tuna, mince the tuna and mix it with the mayo and sriracha.
21For the spicy tuna, mince the tuna and mix it with the mayo and sriracha.
22For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha. Sprinkle sesame seeds on top.
23For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha. Sprinkle sesame seeds on top.
24For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha. Sprinkle sesame seeds on top.
25To assemble each taco, layer a small amount of rice in the shell, add your filling, and top with julienned cucumber, optional chilis, cilantro, and sesame seeds.
26To assemble each taco, layer a small amount of rice in the shell, add your filling, and top with julienned cucumber, optional chilis, cilantro, and sesame seeds.
27To assemble each taco, layer a small amount of rice in the shell, add your filling, and top with julienned cucumber, optional chilis, cilantro, and sesame seeds.
Ingredients
0.5 package tempura batter mix
0.5 package tempura batter mix
0.5 package tempura batter mix
4 nori sheets
4 nori sheets
4 nori sheets
Neutral-flavored oil
Neutral-flavored oil
Neutral-flavored oil
1 cup sushi rice
1 cup sushi rice
1 cup sushi rice
1 Persian cucumber
1 Persian cucumber
1 Persian cucumber
Sesame seeds
Sesame seeds
Sesame seeds
chilis
chilis
chilis
cilantro
cilantro
cilantro
5 oz sushi-grade tuna
5 oz sushi-grade tuna
5 oz sushi-grade tuna
1.5 tablespoons mayo
1.5 tablespoons mayo
1.5 tablespoons mayo
1 tablespoon sriracha
1 tablespoon sriracha
1 tablespoon sriracha
8 kani sticks
8 kani sticks
8 kani sticks
2 tablespoons mayo
2 tablespoons mayo
2 tablespoons mayo
1 tablespoon sriracha
1 tablespoon sriracha
1 tablespoon sriracha
1 teaspoon sesame seeds
1 teaspoon sesame seeds
1 teaspoon sesame seeds
Equipment
skillettaco holder
Tips
It is important to fry only 1–2 nori sheets at a time, as they become wet once coated and will tear if not placed in the oil immediately.