Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Nori Shell
Fillings (Rotating Daily)
Method
Prepare Sushi Rice
- 1
Rinse the Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice with 1.25 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until the rice is tender and the water has been absorbed.
- 3
Season the Rice
In a small bowl, mix together 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the seasoned rice cool to room temperature.
Prepare Nori Shell
- 4
Shape the Nori
Preheat the oven to 400°F (200°C). Cut 2 sheets of nori in half and fold each half into a taco shape. Lightly spray the outside with cooking spray or brush with oil.
- 5
Crisp the Nori
Place the nori shells on a baking sheet and bake in the oven for about 5-7 minutes or until crispy but not burnt. Let them cool.
Assemble Sushi Tacos
- 6
Add the Rice
Take the cooled sushi rice and gently pack a spoonful into each crispy nori shell, forming a base for your fillings.
- 7
- 8
Garnish and Serve
Drizzle with 2 tablespoons of soy sauce, sprinkle 1 teaspoon of sesame seeds, and add a small dab of wasabi. Serve immediately and enjoy your sushi tacos!