1Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom.
2Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom.
3Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom.
4Each rectangle will form a shell. Discard the scraps.
5Each rectangle will form a shell. Discard the scraps.
6Each rectangle will form a shell. Discard the scraps.
7Prepare the tempura mix according to the package instructions, using only half the package.
8Prepare the tempura mix according to the package instructions, using only half the package.
9Prepare the tempura mix according to the package instructions, using only half the package.
10Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F.
11Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F.
12Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F.
13Working 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).
14Working 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).
15Working 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).
16Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden.
17Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden.
18Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden.
19Remove the shell and immediately bend it to create a taco shape and rest on a paper towel.
20Remove the shell and immediately bend it to create a taco shape and rest on a paper towel.
21Remove the shell and immediately bend it to create a taco shape and rest on a paper towel.
22For the spicy tuna, mince the tuna and mix it with the mayo and sriracha.
23For the spicy tuna, mince the tuna and mix it with the mayo and sriracha.
24For the spicy tuna, mince the tuna and mix it with the mayo and sriracha.
25For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha.
26For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha.
27For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha.
28Sprinkle sesame seeds on top.
29Sprinkle sesame seeds on top.
30Sprinkle sesame seeds on top.
31To 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.
32To 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.
33To 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
2 inches Neutral-flavored oil
2 inches Neutral-flavored oil
2 inches 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 at a time, as the nori sheets become wet once coated and will tear if not placed in the oil immediately.