Created by: @brightmomentco
Mini Crispy Sushi Tacos
Servings: 3
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Ingredients:
- 2 packages Ocean’s Halo Seaweed Sea Salt or Wasabi Snack
- 5 oz. Canned Tuna, or Canned Salmon, drained
- 1 tbsp. Sriracha
- 1 ½ tbsp. Japanese Mayo
- ½ cup Uncooked Sushi Rice
- ½ cup + 2 tbsp. Water
- 1 tbsp. White Rice Vinegar
- 2 tbsp. Olive Oil
- Sesame Seeds, for garnishing
- Sliced Avocado, for garnishing
- Chives, for garnishing
Instructions:
- Drain the sushi rice very well, until the water almost runs clear.
- If time allows, let the rice and water soak in a medium saucepan for 20-30 minutes.
- Bring the water to a soft boil, the cover to simmer 16-18 minutes. Let steam covered for another 10 minutes, then stir in the rice vinegar and season with salt to taste.
- Add 1-2 tbsp. cooked sushi rice onto each seaweed snack. Wet your fingertips to gently press and spread it out on the seaweed snack.
- Fold to a taco-like shape. Repeat with the remaining sushi rice and seaweed snacks, then line up in the air fryer on the crispier rack. Drizzle with the olive oil.
- Bake in the Air Fryer at 385F for 8-12 minutes, until crispy and golden.
- In a large bowl, combine the drained tuna, sriracha, and mayo. Season with salt and black pepper to taste. Mix well.
- Spoon a small dollop onto each sushi taco, the garnish with more sriracha, avocado slices, sesame seeds, and chopped chives to enjoy!
