Serves 8
Directions
- 1Prepare the “taco” shells by cutting each nori sheet in half, then trimming 1/3 off the bottom.
- 2Each rectangle will form a shell. Discard the scraps.
- 3Prepare the tempura mix according to the package instructions, using only half the package.
- 4Heat 2 inches of neutral-flavored oil in a wide, deep skillet until it reaches 350°F.
- 5Working 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).
- 6Fry each shell for 30 seconds, then flip and fry the other side until it turns light golden.
- 7Remove the shell and immediately bend it to create a taco shape and rest on a paper towel.
- 8For the spicy tuna, mince the tuna and mix it with the mayo and sriracha.
- 9For the spicy kani, shred the kani sticks, then combine them with the mayo and sriracha.
- 10Sprinkle sesame seeds on top.
- 11To 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
- 4 nori sheets
- 2 inches Neutral-flavored oil
- 1 cup sushi rice
- 1 Persian cucumber
- Sesame seeds
- chilis
- cilantro
- 5 oz sushi-grade tuna
- 1.5 tablespoons mayo
- 1 tablespoon sriracha
- 8 kani sticks
- 2 tablespoons mayo
- 1 tablespoon sriracha
- 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.
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