The Perfect Idea for a Fusion Dish
My Favorite is Crispy Vegan Sushi Tacos and One evening, while I was craving both sushi and tacos, a thought hit me—why not combine the two into one delicious dish? I’ve always loved Japanese flavors, especially sushi, but I also adore tacos for their simplicity and handheld convenience. I decided to bring these two worlds together and create something new: Crispy Vegan Sushi Tacos. The idea of using nori sheets as taco shells filled with spicy tofu, avocado, and cucumber was exciting, and I couldn’t wait to get started.
Crafting the Perfect Nori Shells
I knew the key to making these tacos a hit would be the nori shells. Nori, the seaweed used in sushi, is delicate and flavorful, but I needed to give it some crunch. That’s where the tempura batter came in. Dipping the nori sheets in the light batter and frying them until golden brown transformed them into crispy taco shells. The smell of the frying nori was incredible, filling my kitchen with an irresistible aroma.
Spicy Tofu for the Win
For the filling, I wanted something hearty and satisfying. Tofu was the perfect choice, but I knew I had to spice it up. I tossed cubes of tofu in a mix of soy sauce, hot sauce, and sesame oil, then baked them until they were crispy on the outside and soft on the inside. The tofu added a spicy kick to every bite, balancing perfectly with the creamy avocado and the fresh crunch of cucumber strips.
A New Favorite Dish
As I took my first bite, the crispy nori shell gave way to the soft sushi rice and the flavorful tofu. The avocado melted in my mouth, while the cucumber added a refreshing snap. I drizzled a bit of vegan mayo and sriracha on top for extra flavor, and it was pure heaven. These Crispy Vegan Sushi Tacos quickly became one of my favorite meals to make. They’re fun to eat, packed with flavor, and a great dish to impress guests with at any dinner party.
Table of Contents
Chef’s Notes-Crispy Vegan Sushi Tacos
- Make sure to press the tofu for at least 15 minutes to remove excess water. This step ensures that the tofu crisps up nicely when baked.
- The batter should be smooth but not too thick. If it’s too thick, the nori shells won’t fry evenly. Add more water in small increments if needed.
- Handle the nori sheets carefully to prevent tearing. Folding them in half immediately after frying helps form the taco shape.
- When preparing sushi rice, allow it to cool to room temperature before assembling the tacos. This prevents the nori shells from getting soggy.
- Adjust the amount of sriracha or hot sauce based on your spice preference. You can offer it on the side for guests who prefer mild flavors.
Crispy Vegan Sushi Tacos
Dive into the delightful fusion of Japanese sushi and tacos with these Crispy Vegan Sushi Tacos! Packed with spicy tofu bites, creamy avocado, and fresh cucumber, these handheld delights are perfect for any meal. The crispy nori shells add a fantastic crunch, making every bite a burst of flavor. Whether you’re a sushi lover or a taco enthusiast, this recipe is sure to impress. Get ready to wow your taste buds!
4
tacos20
minutes40
minutes350
kcal1
hourKeep the screen of your device on
Ingredients
- Nori Shells
8-12 sheets seaweed (nori)
- Sushi Rice
2 cups prepared sushi rice (follow package instructions)
- Spicy Tofu
1 block extra-firm tofu (pressed and drained)
2 tablespoons cornstarch or arrowroot powder
1 tablespoon tamari or soy sauce
1 tablespoon hot sauce (adjust to taste)
1 tablespoon toasted sesame oil
- Tempura Batter
1/2 cup all-purpose flour
1/4 teaspoon sea salt
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 cup cold water
- Toppings
1 ripe avocado (sliced)
1 cucumber (cut into thin strips)
Optional: sesame seeds, chopped green onions, vegan mayonnaise, extra sriracha or other sauces of choice
Directions
- Cut the tofu into bite-sized cubes. In a mixing bowl, toss the tofu cubes with tamari, hot sauce, and sesame oil until well-coated.
- In a bowl, whisk together the flour, sea salt, smoked paprika, and ground cumin. Gradually add cold water while whisking until you achieve a smooth batter.
- Cut each nori sheet in half. Heat oil in a nonstick pan over medium-high heat for frying. Dip one side of each nori sheet into the tempura batter and then carefully place it in the hot oil, batter side down. Fry until crispy and golden brown (about 2-3 minutes). Remove from the pan and fold in half to form taco shells.
- Fill each crispy nori shell with a spoonful of prepared sushi rice. Add baked tofu cubes, avocado slices, and cucumber strips. Garnish with sesame seeds and chopped green onions. Drizzle with vegan mayonnaise and extra sriracha if desired.
Equipment
- chef’s knife
- cutting board
- baking sheet
- mixing bowls
- measuring cups and spoons
- Nonstick Pan
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 12g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 400mg
- Fiber: 6g
- Sugar: 2g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 10mg
- Iron: 15mg
FAQ-Crispy Vegan Sushi Tacos
Can I make the nori shells ahead of time? I
t’s best to fry the nori shells just before serving to maintain their crispiness. If you need to make them ahead, reheat in the oven to restore crunchiness.
What can I substitute for tofu?
You can use tempeh or chickpeas as a tofu substitute. Both provide great texture and work well with the flavors of the dish.
Can I make this dish gluten-free?
Yes! Simply substitute the flour in the tempura batter with a gluten-free flour blend, and make sure your soy sauce or tamari is gluten-free.
How can I store leftovers?
Store the components separately. Keep the tofu and rice in the fridge, and fry fresh nori shells when ready to serve. The tofu and rice will last for up to 3 days.
Is there a way to reduce the oil content in this recipe?
You can bake the nori shells instead of frying them, but note that they may not be as crispy. Also, consider air-frying the tofu for a lower-oil alternative.
