Spicy Tuna Sushi Tacos
- booziefoodie
- May 12
- 2 min read
What you'll need:
Spicy Skipjack Tuna Mixture
2 cans Wild Planet Skipjack, drained
1 ½ to 2 tablespoons sriracha
¾ tablespoon eel sauce
about ⅓ cup mayo or more
2 teaspoons sesame oil
¾ to 1 tablespoon low sodium soy sauce
3 green onions, sliced
Sushi Rice
1 ½ cups cooked sushi rice
1 ½ tablespoons rice vinegar
1 teaspoon sugar
¼ teaspoon kosher salt
Tempura Batter
¾ cup all-purpose flour
¼ cup potato starch
1 ¼ teaspoons kosher salt
½ teaspoon garlic powder
1 egg
¼ cup vodka, chilled in the freezer
¾ cup sparkling water, chilled in the fridge
Other
Nori sheets
Chives or green onions
Sesame seeds
Cucumber
Avocado
Eel sauce
Sriracha mayo
Directions:
Add the drained Skipjack tuna to a bowl and use a fork to break it up into fine, flaky pieces. Add the rest of the tuna mixture ingredients to the bowl and mix until everything is well combined. Taste and adjust seasonings as needed. Cover and refrigerate while you prep everything else
Lay a nori sheet flat and use a 6 1/2 inch plate as a guide to cut out a circle with a sharp knife. Set aside
Add the cooked rice to a bowl along with the rice vinegar, sugar, and salt. Mix well and set aside.
To a bowl, add flour, potato starch, kosher salt, and garlic powder. In a separate bowl, whisk together the egg, chilled vodka, and chilled sparkling water. Pour the wet mixture into the dry and gently mix. (don’t overmix) you should have some lumps in your batter.
Heat oil in a pan or small pot. Brush the tempura batter onto one side of the nori circle, then carefully add it to the hot oil. While it fries, gently fold and shape it into a taco shell. Fry one side, then the other, until light golden and crispy, about 1 1/2 minutes total. Transfer to a wire rack to drain.
Add a layer of sushi rice to the bottom of the taco shell. Top with a slice of avocado, then some cucumber, then a generous scoop of the spicy tuna mixture. Drizzle with eel sauce and sriracha mayo, and finish with chives and sesame seeds. Enjoy.
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