Recipe Index

Ingredients

• SPICY AHI TUNA:
• 1 pound ahi tuna, chopped into small pieces
• 1/4 cup mayonnaise, Kewpie mayo preferred
• 3 tablespoons sriracha
• 1 to 2 tablespoons low sodium soy sauce
• 2 teaspoons sesame oil
• juice of 1/2 lime
• 1/4 cup green onions, thinly sliced (optional)
• SPICY MAYO:
• 1/2 cup mayonnaise
• 1 to 2 tablespoons sambal
• 1 tablespoon sriracha
• 1/4 teaspoon sesame oil
• 1/2 teaspoon sugar
• 1 teaspoon lemon juice
• SEAWEED TACO SHELLS:
• 4 nori sheets, cut into four squares
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 teaspoon baking powder
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1 cup cold club soda
• 1 large egg
• vegetable oil, for frying
• FOR ASSEMBLY:
• avocado, thinly sliced, according to taste
• cucumber, thinly sliced, according to taste
• eel sauce, according to taste
• toasted sesame seeds, according to taste
• cooked jasmine rice, according to taste
• green onions, thinly sliced, according to taste

Method

1. Stir the diced tuna with the mayonnaise, sriracha, soy sauce, sesame oil, lime juice and green onions, and set the spicy tuna aside.
2. Whisk the spicy mayo — mayonnaise, sambal, sriracha, sesame oil, sugar and lemon juice — until smooth and set it aside too.
3. Whisk the flour, cornstarch, baking powder, salt, black pepper, paprika, chili powder and garlic powder, then whisk in the cold club soda and egg to make the tempura batter.
4. Heat vegetable oil in a deep pan to 350°F. Dip each nori square in batter on one side and around the edges, lower it into the oil batter-side down, and fry until crisp and golden.
5. Fold each hot square diagonally in half at once to set the taco shape, and drain the shells on a wire rack while you fry the rest.
6. Fill each shell with cooked jasmine rice, spicy tuna, avocado and cucumber, and finish with eel sauce, spicy mayo and toasted sesame seeds.

Prep: 30 min · Cook: 30 min · Total: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data