Spicy Tuna Tacos

I want to share with you this fun idea for a twist on taco night…or sushi night! I discovered these taco caddies online and thought it would be both a fun and practical way to carry some homemade sushi goodness. The nori sheets you typically find at a Japanese market will cut easily into whatever size and shape you need. Simply lay out the sushi fixings on your station and have your guests decide what they’d like to create, without the unnecessary stress of perfectly rolling and slicing individual pieces. My spicy tuna taco method is simple, just load, fold, and munch!

Ingredients

premium-grade medium grain rice
rice vinegar
rice wine
seaweed wraps
tuna
cucumber
shredded lettuce
avocado
scallions
sriracha
toasted sesame seeds
Furikake shake
sesame oil
soy sauce
salt

Preparation

Step 1

Rinse the rice grains and soak in water for 15 minutes, then cook.

Step 2

Stir together rice vinegar, rice wine, and a pinch of salt until the salt is dissolved. Pour the seasoning liquid evenly over your cooked rice while it’s still warm.

Step 3

Slice the raw tuna into small cubes. In a bowl, mix a pinch of salt, sriracha, chopped scallions, soy sauce, and sesame seeds with the diced tuna.

Step 4

Slice your seaweed wraps into taco-sized sheets. Place your desired amount of rice in the center of the seaweed wrap and add spicy tuna, cucumber, shredded lettuce, avocado, and furikake shake. Enjoy with soy sauce.

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