Tempura Fried Sushi Taco

If there’s one thing I’m a sucker for when ordering sushi, it’s tempura. Tempura shrimp, rolls topped with crispy tempura, whole rolls tempura-fried — if tempura is in the name, chances are I’m going to try it. Which is exactly why I love these Tempura Fried Sushi Tacos. Are they a bit of work? Yes, but so is traditional sushi. Are they a ton of fun to eat with their crispy nori taco shells and layers of bold flavor? Also yes.

What You’ll Need For Tempura Fried Sushi Tacos

• Nori Sheets
• Tempura Mix – Sure you can make this from scratch, or you can buy tempura mix. This recipe is already involved, and you won’t loose brownie points for taking a shortcut.
• Sushi-Grade Tuna or Salmon – You have a few options for the filling: spicy tuna, spicy salmon, or spicy kani—or you can choose all three. The recipe below provides enough of each filling to make 8 tacos. If you want to mix and match, reduce the amount of each filling accordingly to avoid leftovers. Just be sure to buy sushi-grade fish, as it will remain raw.
• Kani – Good-quality kani sticks or imitation crab meat can be found in the freezer section of Asian specialty markets. Avoid using lump imitation crab meat, it doesn’t work well for this recipe.
• Mayo – Kewpie, Japanese mayo, works best. It is sweeter than American mayo and it what is traditionally added to spicy tuna/salmon. If you can’t find it then it can be substituted for regular mayo.
• Sriracha
• Sushi Rice – This isn’t a recipe for sushi rice—it assumes you’ll prepare it beforehand and season it with rice vinegar.
• Cucumber – Any cucumber works here, but to reduce waste, I prefer using Persian cucumbers. Not only are they smaller, but they’re also less likely to surprise you with a bitter taste.
• Oil – A neutral high smoke point oil such as canola, vegetable, or avocado.

Optional toppings: Avocado, green onions, cilantro, tobiko or salmon roe.

Tools Needed

• Candy or Oil Thermometer – The optimal frying temperature is 350°F. Unless you’re an expert, it can be tricky to gauge this accurately (I’ve included a tip below if you don’t have a thermometer).
• Taco Holder – This one is optional but it will come in handy when forming to get that perfect taco shell shape. I have these Taco Holders, and I know it might be tough to believe, but they have come in handy on many occasions. (*affiliate link)

How To Make Tempura Fried Sushi Tacos

1. Prep the Nori – Each sheet of nori makes two taco shells. To prepare them, cut each sheet in half, then trim off the bottom third. Each resulting rectangle will form a shell. Discard the trimmed scraps.

2. Prep the Oil + Tempura – You will prepare this in tandem. In a wide, deep skillet, pour in about 2 inches of oil and heat over medium. If using a candy thermometer, attach it carefully, ensuring the tip does not touch the bottom of the skillet.

Prepare half the package of tempura mix in a bowl according to the instructions (it’s usually the box + ice cold water), being careful not to over mix. While the packaging likely mentions this, it’s worth emphasizing. When the oil is ready—only when it’s ready—place one sheet of nori on top of the tempura mix, then flip it over to coat the other side. Immediately and gently place the coated nori into the hot oil. Avoid lingering, as the nori may break.

Using tongs or, my favorite, chopsticks, submerge the nori for a few seconds before releasing it. Cook the first side for 30–45 seconds, then flip and cook the other side for the same amount of time, or until the tempura is light in color.

Work with 1–2 shells at a time, being careful not to overcrowd the pan or lose track of one, as it may overcook.

Don’t have a candy thermometer? No worries—you can still fry without one! After heating the oil for 4-5 minutes, drop a small bit of tempura batter in the oil. If it sinks without bubbling, the oil isn’t ready yet. If it floats and bubbles you’re probably in the green zone, unless the bubbles are small and few between. But if it bubbles aggressively and splatters, the oil is too hot—lower the heat, as you’re nearing the upper limit.

3. Form the Shells – Once you remove the nori shells from the fryer, you’ll need to shape them before they set. You can either fold them carefully with your hands (this can be challenging since they’re hot and covered in oil) or use a taco holder. To do this, line the taco holder with a paper towel and bend the shell into place. Add another paper towel on the inside to suck up some of that oil.

4. Make the Filling – This recipe assumes you’ll either make sushi rice in advance or have leftover rice ready. If not, prepare it well ahead of time before starting on the nori shells.

For the Spicy Tuna or Salmon: Mince the sushi-grade fish and place it in a bowl. Mix it with mayonnaise and sriracha until well combined with the mayo and sriracha.

For the Spicy Kani: Shred the kani sticks and place them in a large bowl. Mix with mayonnaise, sriracha, and an optional splash of soy sauce. Toss to coat, then sprinkle generously with sesame seeds.

5. Assemble – To assemble each sushi taco, add a spoonful of sushi rice to the crispy nori shells, fresh cucumber, and your desired amount of spicy kani, tuna, or salmon. Top with your choice of garnishes, such as cilantro leaves, ripe avocado slices, chilies, sesame seeds, etc. Serve immediately.

What to Serve With Sushi Tacos

If you’re not filling these sushi tacos with spicy kani, I highly suggest pairing them with my restaurant-quality Spicy Kani Salad. These Chinese-inspired Spicy Garlic Green Beans are also a great quick and easy side to help round out the meal. A simpler side and one that doesn’t take much effort at all is salted warmed edamame.

Frequently Asked Questions

Storing/Reheating

These sushi tacos need to be eaten immediately. The spicy tuna, salmon or kani can be prepared a few hours prior and stored in the fridge, but they too should eaten same day.