Crispy Nori
Sushi Tacos

Cooked tuna, cool avocado
and a shell that crackles.

Next: ingredients →

Ingredients

8 small tacos · 4 servings

● 2 cups cooked short-grain white rice
● 1 tbsp unseasoned rice vinegar
● 1 tsp sugar
● 2 × 5-oz cans light tuna in water, drained
● 3 tbsp mayonnaise
● 1 tsp sriracha, or to taste
● 1 tsp reduced-sodium soy sauce
● 1 small avocado, diced
● ½ English cucumber, dry matchsticks
● 2 scallions, thinly sliced
● 2 full-size nori sheets; cut each in 4
● ¼ cup all-purpose flour
● 2 tbsp cornstarch
● ¼ tsp baking powder
● ⅛ tsp salt
● 0.33 cup ice-cold water; 1–2 tsp more if needed
● Neutral frying oil, 1–2 in. deep; pot no more than half full

Equipment

● Heavy pot for frying
● Frying thermometer
● Tongs
● Wire rack
● Mixing bowls
● Kitchen scissors
● Saucepan or rice cooker

First: season the rice

● Cook rice as the package directs.
● Stir vinegar and sugar together; fold into warm rice.
● Spread in a shallow bowl to release steam while prepping. Don’t leave it out for extended cooling.

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