Can I cook the salmon?

Absolutely! If raw’s not your thing, sear or bake it first—it’ll still soak up that lovely marinade flavor.

What if I don’t have sushi rice?

Use any short-grain rice you have on hand, but avoid long-grain—it just won’t stick the same and won’t hold your protein (like salmon or tofu) together in the taco.

What kind of rice is best for sushi tacos?

For sushi tacos, short-grain sushi rice is your best friend. It’s sticky, slightly sweet, and holds together like a champ in a nori taco shell. If you’re in a pinch, you can use other short-grain varieties like paella rice, but avoid long-grain or basmati—they’re too fluffy and won’t give you that signature sushi bite.

What is a sashimi taco?

A sashimi taco is basically a sushi taco’s minimalist cousin. It skips the rice and focuses on raw, sashimi-style fish (like salmon or tuna), usually placed inside a crispy or seaweed-based taco shell. It’s light, elegant, and perfect for showcasing ultra-fresh fish—great for low-carb eaters or sushi purists who want all flavor, no filler.

Can I make sushi tacos ahead of time without soggy shells?

You totally can—just prep each component ahead of time (rice, filling, sauce), and store them separately. Wait to assemble until right before serving to keep those nori taco shells nice and crisp. Think of it like meal-prep, but with a gourmet twist!

Sushi Tacos – Easy Japanese Fusion You’ll Crave Weekly

Name: Sushi Tacos Made Easy: A Fresh Take on Taco Night with Japanese Flair
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese Fusion
Ingredients: 1 cup sushi rice; 1 cup water; ½ tbsp sugar; ½ tbsp salt; 2 tbsp rice vinegar; 1 tbsp hot water; 6 oz sushi-grade salmon fillet, diced; 1 tbsp soy sauce; 1 tsp sesame oil; Pinch of salt; ½ tsp black pepper; 4–6 nori sheets; 1 ripe avocado, sliced; Pickled ginger, to taste; Sriracha mayonnaise (store-bought or mix 3 tbsp mayo with 1 tbsp sriracha); Sesame seeds (optional)

Description

These Sushi Tacos are a fun, flavorful fusion of Japanese ingredients and taco-night flair. With crispy nori shells, seasoned sushi rice, marinated salmon, creamy avocado, and a spicy sriracha mayo drizzle, they’re quick to make, endlessly customizable, and sure to shake up your dinner routine.

Ingredients

1 cup sushi rice

1 cup water

½ tbsp sugar

½ tbsp salt

2 tbsp rice vinegar

1 tbsp hot water

6 oz sushi-grade salmon fillet, diced

1 tbsp soy sauce

1 tsp sesame oil

Pinch of salt

½ tsp black pepper

4–6 nori sheets

1 ripe avocado, sliced

Pickled ginger, to taste

Sriracha mayonnaise (store-bought or mix 3 tbsp mayo with 1 tbsp sriracha)

Sesame seeds (optional)

Instructions

Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. In a pot, combine with 1 cup water. Bring to a simmer, cover, and reduce heat to low. Cook for 10 minutes, then let sit covered for 5 more minutes off the heat.
Season the Rice: In a small bowl, mix sugar, salt, rice vinegar, and hot water until dissolved. Gently fold into the rice. Let cool.
Marinate the Salmon: In a bowl, combine diced salmon with soy sauce, sesame oil, salt, and pepper. Cover and refrigerate while prepping the rest.
Cut the Nori Shells: Using a small bowl as a guide, cut circles from the nori sheets. Reserve scraps for later use.
Assemble the Tacos: Lay a nori circle flat. Add 3 tablespoons of rice to the center and gently spread. Add sliced avocado on one half, marinated salmon on the other. Top with pickled ginger and drizzle with sriracha mayo. Sprinkle sesame seeds if desired.
Serve Immediately: Fold and serve fresh for best texture.

Notes

Swap salmon for tofu, tempeh, or sautéed mushrooms for a vegetarian option.

Leftover rice can be used for sushi bowls or rice balls.

Use a sushi mat to help fold if the nori is stiff—briefly warming over a burner can help soften.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dinner
Method: No-Cook
Cuisine: Japanese Fusion

Nutrition

Serving Size: 2 tacos
Calories: 390 kcal
Sugar: 3g
Sodium: 580mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 18g
Cholesterol: 25mg

Keywords: sushi tacos, Japanese fusion tacos, easy sushi taco recipe, salmon sushi taco, weeknight sushi dinner