Nori Tacos Recipe

Preheat the oven to 300°F (150°C). Cut each large nori sheet in half crosswise to create two taco-sized pieces (you should have 12 pieces).

Using a small bowl, mix the toasted sesame oil and neutral oil. Lightly brush both sides of each nori piece with the oil mixture and sprinkle a very light pinch of sea salt over them.

Place the oiled nori pieces on a wire rack set over a baking sheet so air circulates underneath. Bake for 6–9 minutes, watching closely: you want them crisp but not burned. They will firm up more as they cool.

While still warm (but cool enough to handle), fold each nori piece around the short edge of a rolling pin or a utensil to shape into a taco shell. Hold for 30 seconds to set the crease. Let cool completely on the rack to become crisp.

Cook rice

Combine rinsed sushi rice and 1.1 cups water in a small pot. Bring to a boil, then reduce to low, cover tightly and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes.

Season rice

Whisk rice vinegar, sugar and salt until dissolved. Transfer rice to a shallow bowl, gently fold in the vinegar mixture with a wooden spatula or rice paddle until glossy and slightly cooled. Keep covered with a damp towel until assembling.

If using sashimi tuna: dice into small 1/4–1/2-inch cubes. In a bowl, toss the diced tuna with 1 tablespoon soy sauce, 1/2 tsp sesame oil and half the sliced scallions. Taste and adjust seasoning; refrigerate briefly if needed.

If using shrimp, dice cooked shrimp. If using tofu, press and dice, then lightly toss with soy and sesame oil or quick-sear for texture.

Prepare vegetables: thinly slice avocado, julienne cucumber, shred pickled ginger, and slice remaining scallions. Keep toppings separate for easy assembly.

Place a nori shell on a small plate. Using wet fingers or a small spoon, place about 2 rounded tablespoons of seasoned sushi rice into the bottom third of the shell and gently press to form a base (do not overpack).

Top the rice with roughly 1.25 oz (about 2 tablespoons) of the marinated tuna (or alternate filling).

Arrange a few cucumber julienne, 2–3 thin avocado slices, a pinch of pickled ginger, and a small handful (~1 tablespoon) microgreens or shredded lettuce on top of the fish.

Drizzle about 1 teaspoon spicy mayo over each taco and a light squeeze of unagi sauce (about 1/4 teaspoon) for sweetness. Sprinkle with masago (if using), toasted sesame seeds and remaining scallions. Add pickled jalapeño to taste.

Arrange tacos on a platter. Serve immediately with lime wedges on the side to squeeze over each taco. Nori shells are best eaten right away to retain crispness.

Leftover rice can be kept refrigerated up to 24 hours; assembled tacos are not recommended for storage as the nori will soften.