Tempura Sushi Tacos

by Zarina
Tempura Sushi Tacos

Hello??? Is it the sushi tacos you’re looking for?? OMG Yes!!! It doesn’t get better than this on taco Tuesday, eh??? These sushi tacos are seriously E.P.I.C!!!! The pic doesn’t do them justice, so I’ll have to make them again.. and again.. and again. I think I could actually eat these every day. The nori wrapper is brushed with a light tempura batter and fried into a perfect crisp taco, crunchy like you wouldn’t believe holding the rice and toppings together so perfectly that I’m getting excited just typing about it! Trust me, try these, you will never look back!!

Tempura Sushi Tacos

Tempura Sushi Tacos

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • TACOS - check my highlights later for how to fry and shape the taco
  • 4 Nori seaweed sheets - I used @clearspinguk
  • 6 tbsp tempura flour
  • 200ml cold water
  • Ice cubes
  • Oil to deep fry
  • RICE
  • 120g sushi rice, cooked - I used @clearspringuk
  • 80ml sushi vinegar
  • Soya sauce
  • Furikake - I used Sanchi brand
  • 1 - sashimi-grade salmon, cucumber, sriracha mayo, sesame seeds
  • 2 - sashimi-grade tuna cut in small cubes mixed with sesame oil, soya sauce, sriracha mayo, finely chopped spring onions, furikake. Top with more siracha mayo, avocado slices
  • 3 - crab sticks, avocado slices, sriracha mayo * Furikake is a Japanese sesame seed seasoning is one of my all-time favs, fab on rice, salads, veggies, eggs, available in supermarkets. If you can't find it, use regular toasted sesame seeds *


1. Cut nori sheets into a circle
2. Put tempura flour into a metal bowl, add water and 2 ice cubes, slowly mix with hands until ice is melted. It should be runny, not thick
3. heat oil in the pan to 160°C
4. Place nori circle on a board, brush one side with tempura batter and carefully add it to the oil. Try and manoeuvre the disc into a taco shape while in the oil using 2 spoons or mould around a wooden handle as soon as you take it out of the oil (see my highlights vid)
5. Fry till light and golden, remove, quickly continue to shape and then drain. It will crisp up as it cools, repeat with remaining nori discs

Season rice with vinegar, cover bowl with a damp tea towel, leave to cool. Add soya and furikake, mix well. Add rice to taco, then toppings of choice.

Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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