No-Fry Sushi Tacos (Four Flavors)
Enjoy these light and crispy sushi tacos featuring four distinct fillings, from fresh salmon avocado to savory grilled eel, all in a healthy, no-fry shell.
Sushi tacos are a playful, modern fusion that brings the best of Japanese flavors into a convenient, handheld form. By using the air fryer to crisp the nori shell, you get that satisfying crunch without any deep-frying, keeping the dish light and nutritious. This recipe explores four classic and creative flavor combinations to suit any craving.
Ingredients
- 4 sheets sushi nori
- 200 g cooked sushi rice
- 40 ml sushi vinegar
- 100 g canned tuna
- 50 g cucumber
- 50 g apple
- 100 g salmon fillet
- 1 avocado
- 100 g steamed sweet potato
- 50 g crab sticks
- 30 g corn kernels
- 100 g grilled eel
- to taste mayonnaise
- to taste salad dressing
- to taste soy sauce
- to taste wasabi
- to taste lemon juice
- to taste green onions
- to taste sea salt
- to taste black pepper
Instructions
- 1Prepare the Nori
Take a sheet of sushi nori and carefully cut it into a perfect circle using scissors. This shape will serve as the base for your sushi taco.
Tip: Use sharp scissors to ensure clean edges without tearing the delicate seaweed. - 2Season the Rice
In a bowl of freshly cooked rice, add sushi vinegar in a 5:1 ratio and mix thoroughly using a wooden spoon. Ensure the vinegar is evenly incorporated to provide the classic sushi flavor.
Tip: Gently fold the vinegar into the rice to keep the grains fluffy rather than mashed. - 3Assemble the Base
Take your prepared circular nori sheet and place a line of the seasoned sushi rice across the center. This will form the foundation of your taco structure.
Tip: Keep the rice layer thin to ensure the taco maintains its shape and crunch. - 4Crisp the Shells
Arrange the rice filled nori sheets in the air fryer. Cook at 180 degrees for 5 minutes until the seaweed is crisp and the rice helps the shell hold its taco shape.
Tip: Monitor closely to ensure the nori becomes crispy without burning. - 5Prepare the Tuna Filling
In a bowl mix the canned tuna chopped cucumber and chopped apple with mayonnaise. Stir until all ingredients are well combined.
Tip: The apple adds a refreshing crunch that balances the creaminess of the mayonnaise. - 6Prepare Sweet Potato and Crab Filling
Mash steamed sweet potato and potato together. Add shredded crab sticks, corn kernels, salad dressing, and chopped green onions. Mix everything until the ingredients are well incorporated.
Tip: Ensure the potatoes are mashed smoothly for a creamy texture. - 7Combine salmon and avocado
In a mixing bowl, combine the salmon chunks and avocado chunks. Add sushi soy sauce, wasabi, lemon juice, salad dressing, green onions, sea salt, and black pepper, then mix everything together until well combined.
Tip: Be gentle when mixing to avoid mashing the avocado and salmon pieces too much.
