Sushi Tacos

Name: Sushi Tacos
Yield: 4
Ingredients: 3 Nori Sheets, cut into large circles (I used a bowl to trace out one template); 3/4 cup Sushi Rice, cooked according to package; 1 Tbsp Coconut Sugar (can also use cane sugar); 2 Tbsp Red Wine Vinegar; 2 (5oz) cans of Wild Planet Skipjack Wild Tuna; 2 Tbsp Mayo; 1 Tbsp Sriracha; Salt and Pepper to taste; Avocado; Sesame Seeds; Pickled Ginger; Ponzu Sauce; Sriracha

Recipe by @lovelydelites

Experience a fusion of flavors with our Crispy, Crunchy and Irresistible Sushi Tacos. This innovative dish combines the best of Japanese and Mexican cuisines, featuring Wild Planet Foods' premium skipjack tuna as the star. Nestled in a crispy nori shell and topped with creamy avocado and zesty pickled ginger, these tacos offer a delightful contrast of textures and tastes. Ready in just 20 minutes, it's a quick, protein-packed meal that's sure to become a new favorite for sushi lovers and adventurous eaters alike.

Sushi Tacos

@lovelydelites

Rated 5.0 stars by 1 users

Ingredients

3 Nori Sheets, cut into large circles (I used a bowl to trace out one template)
3/4 cup Sushi Rice, cooked according to package
1 Tbsp Coconut Sugar (can also use cane sugar)
2 Tbsp Red Wine Vinegar

Tuna

2 (5oz) cans of Wild Planet Skipjack Wild Tuna
2 Tbsp Mayo
1 Tbsp Sriracha
Salt and Pepper to taste

Toppings

Avocado
Sesame Seeds
Pickled Ginger
Ponzu Sauce
Sriracha

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Directions

Start by making the sushi rice according to package. Mix in the coconut sugar and red wine vinegar.
When it’s ready, cut the nori sheets into circles and press the sushi rice onto the nori sheets. Fold in half and arrange in the air fryer standing up.
Air fry at 380F for 10 minutes. In the meantime, add the SkipJack tuna into a bowl with the mayo and sriracha.
Mix well and add to the center of the cooked tacos. Top with toppings and enjoy!