🍳 Sushi Tacos 🍳

SPICY AHI TUNA

1 pound ahi tuna, chopped into small pieces 1/4 cup mayonnaise, Kewpie mayo preferred 3 tablespoons sriracha 1 to 2 tablespoons low sodium soy sauce 2 teaspoons sesame oil juice of 1/2 lime 1/4 cup green onions, thinly sliced (optional)

SPICY MAYO 1/2 cup mayonnaise 1 to 2 tablespoons sambal 1 tablespoon sriracha 1/4 teaspoon sesame oil 1/2 teaspoon sugar 1 teaspoon lemon juice

SEAWEED TACO SHELLS 4 nori sheets, cut into four squares 1 cup all-purpose flour 1/4 cup cornstarch 1 teaspoon baking powder 1 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon garlic powder 1 cup cold club soda 1 large egg vegetable oil, for frying

FOR ASSEMBLY avocado, thinly sliced cucumber, thinly sliced eel sauce toasted sesame seeds cooked jasmine rice green onions, thinly sliced

Instructions

MAKE THE SPICY TUNA To a bowl, add the finely diced tuna along with mayonnaise, sriracha, soy sauce, sesame oil, lime juice, and sliced green onions. Mix together.

SPICY MAYO To make the spicy mayo, mix together mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl. Once it's creamy and smooth, set aside.

MAKE THE SEAWEED SHELLS Start by making the tempura batter. In a bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder, and garlic powder. Add the club soda and egg and whisk again to combine until fully incorporated and set aside. To a deep frying pan, add vegetable oil and heat to 350°F. Once hot, dip the nori/seaweed square into the tempura batter only on one side. Dip the edges as well and drop into the oil, tempura batter side down. Fry until crispy and golden. Fold diagonally in half immediately to create the taco shell shape and let it drain off oil on a wire rack. Repeat with the rest of the nori. Once the shells are done, fill them with rice, tuna, and veggies and finish off a drizzle of eel sauce and spicy mayo to enjoy!