Sushi Topping Taco Recipe

Prepare and crisp shells

If using small flour tortillas: heat 1 tbs neutral oil in a nonstick skillet over medium-high. Fry each tortilla ~30–45 seconds per side until slightly blistered and golden but still pliable; transfer to a paper-towel–lined tray. Keep warm in a low oven (200°F/95°C). If using wonton wrappers: brush both sides lightly with oil and fry 20–30 seconds per side until crisp or bake at 375°F (190°C) 6–8 minutes until golden and shaped over a taco mold.

Place microgreens or shredded lettuce in a shallow layer on each warmed shell to create a bed that will keep the topping from making the shell soggy.

Scatter a small pinch of toasted sesame seeds and thin nori strips (or sprinkle furikake) on the greens for texture and umami.

Prep tuna and aromatics

Keep tuna cold until ready. Using a sharp knife, dice the sushi-grade tuna into small 1/4-inch cubes. Thinly slice the scallions, separating the white and green parts. Finely grate fresh ginger.

Make spicy tuna mix

In a chilled bowl combine 3 tbs mayonnaise, 1.5 tsp Sriracha (adjust to taste), 1 tbs soy sauce, 1/2 tsp sesame oil, 1 tsp lime juice, and grated ginger. Stir to emulsify. Add the diced tuna and the white parts of the scallions; fold gently until evenly coated. Taste and adjust seasoning—add more soy for salt, more Sriracha for heat, or extra mayo for creaminess.

Spoon approximately 1.5 to 2 oz (about 3 tbs) of the spicy tuna mixture onto each prepared shell, mounding slightly in the center.

Garnish each taco with the green parts of the scallions, 1 tsp toasted sesame seeds (divided), and pickled ginger alongside or on top to cleanse the palate between bites.

If using avocado, fan 2–3 thin slices across the tuna on each taco. Add a few cucumber matchsticks for crunch.

If using masago or tobiko, sprinkle 1/4 tsp per taco in the center for pops of briny flavor.

Drizzle a thin line (about 1/4 tsp per taco) of wasabi mayo over the tuna if desired. Serve immediately so shells remain crisp.