Created by: @brightmomentco

Mini Crispy Sushi Tacos

Servings: 3

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes


  • 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


  • 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!