Ingredients
vegetable oil, for frying
6 sheets nori, cut into a circle
¼ cup mayonnaise
2 tbsp sriracha sauce
1¼ cups sushi rice, cooked and seasoned
ponzu sauce
1 cup tuna steak, cut into small-sized cubes
2 tbsp sesame oil
½ avocados, sliced
¼ cup masago
1 carrot, cut into sticks, fried
1 cup salmon fillet, cut into small-sized cubes
½ cup surimi, cut into small-sized cubes
½ cup cream cheese, cut into small-sized cubes
2 tbsp chives, finely chopped
eel sauce
black sesame seeds
1 cup pink shrimp
½ avocados, cut into small-sized cubes
½ cucumbers, cut into thin half moons, unpeeled
¼ cup Tampico sauce
sesame seeds
fresh cilantro
Preparation
Heat oil in a skillet over medium heat. Toast seaweed until crispy but pliable. Drain excess oil on paper towels and quickly fold in half like a taco, making sure not to break them. Set aside.
In a mixing bowl, stir mayonnaise and Sriracha sauce together. Pour mixture into a piping bag or a squeeze bottle. Set aside.
Stuff seaweed with cooked and seasoned sushi rice.
In a mixing bowl, coat tuna with sesame oil. Stuff two seaweed tacos with this mixture and add top with avocado slices, masago, spicy mayonnaise, and garnish with fried carrots.
Assemble 2 tacos with a layer each of salmon, surimi, cream cheese, and chives. Garnish with eel sauce and black sesame seeds.
Stuff last two tacos with shrimp, avocado, cucumber, Tampico sauce, and a sprinkle of white sesame seeds. Top with fresh cilantro leaves as garnish.
Serve one tuna, salmon, and shrimp taco each on a plate with ponzu sauce on the side.
