Giant Sushi Taco Recipe

If using freshly cooked sushi rice, fold in rice vinegar, sugar and salt while rice is still warm. Spread rice on a tray to cool to slightly warm (not hot). Shape about 1/2 cup rice per taco so it will form a base layer in the shell.

If using store-bought crispy nori taco shells or fried wonton shells, warm briefly in a 300°F (150°C) oven for 3–5 minutes to crisp. If making nori cones, toast nori sheets lightly and form into taco shape while warm.

Spicy Tuna Crab

Dice sushi-grade ahi into small cubes. In a bowl combine 1/2 cup diced tuna, 1/2 cup shredded crab, 2 tbs Japanese mayo, 1 tsp Sriracha and 1 tsp masago. Mix gently to combine and refrigerate until ready to fill shells.

Unagi Crab

Chop unagi into bite-sized pieces. In a bowl combine 1/4 cup unagi, 1/2 cup shredded crab and 2 tbs unagi (eel) sauce. Toss gently so crab and eel are coated; keep warm or room temperature.

Salmon

Dice sushi-grade salmon into small cubes. Toss 1/2 cup salmon with 1 tsp soy sauce (or ponzu) and 1/4 tsp toasted sesame oil. Set aside chilled.

Shrimp Crab

Chop cooked shrimp into small pieces. Mix 1/2 cup chopped shrimp with 1/2 cup shredded crab and 1 tbs Japanese mayonnaise. Season lightly with a pinch of salt and set aside chilled.

Crispy Tofu

Pat pressed tofu dry and cut into 1/2" cubes. Toss tofu with 2 tsp cornstarch to coat. Heat 2 tbs neutral oil in a nonstick skillet over medium-high heat. Fry tofu cubes until golden on all sides, about 6–8 minutes, turning to crisp evenly. Remove and drain on paper towel, toss with 1 tbs soy-majonesse to coat lightly.

Place warmed crispy shell on a plate. Spoon approximately 1/2 cup seasoned sushi rice into the shell and gently press to form a stable bed.

Layer shredded lettuce (about 1/4 cup) over the rice to create crunch and separation between rice and protein.

Add 1/2 cup total of your prepared protein mix on top of the lettuce (for combos, split quantities so total remains about 1/2 cup per protein listed). Arrange cucumber slices and avocado slices attractively along one side if using.

Drizzle 1–2 tsps of wasabi mayo and 1 tsp eel sauce or extra spicy mayo over the top depending on chosen protein (unagi gets extra eel sauce; spicy tuna can have extra Sriracha mayo).

Sprinkle 1 tsp toasted sesame seeds, chopped green onion (1 tsp), and a small pinch of masago if available.

Garnish with pickled ginger on the side and serve soy sauce for dipping.

Serve each Giant Sushi Taco immediately so the shell remains crisp. One taco is a single serving; offer 1–2 tacos per person depending on appetite (menu: Pick One or Pick Two).

Adjust spice levels by increasing or decreasing Sriracha/wasabi mayo. For food safety, keep raw fish chilled until assembly and consume shortly after.