These homemade Sushi Tacos taste super fresh and are basically a twist on your favorite roll, just without needing a sushi mat or fancy knife skills. Built on crisp nori sheets and filled with sushi rice, creamy avocado and your choice of raw salmon, smoked salmon or sushi-grade salmon.
They’re a simple, easy and quick way to enjoy sushi at home. Topped with bold sriracha mayonnaise and some gluten free soy sauce, each bite is perfectly balanced with a creamy, spicy and savory. I make these as a fun appetizer for friends or a fuss-free weeknight dinner. This Lazy Sushi recipe is super impressive, you guys.
If you loved these Sushi Tacos, try my Spicy Tuna Crispy Rice Sushi, this Lazy Sushi Recipe with Tuna and my Crispy Shrimp Sushi Muffins.
Why you’ll love this gluten free recipe
You’ll love this Sushi Tacos recipe because it’s protein-packed, irresistible and the different ways you can customize them are endless. The mini taco style setup makes them fun to eat party food, while still being elegant enough for a light yet satisfying dinner. Best of all, everything is made from scratch with fresh ingredients, so you get full control over what goes in. If you’re thinking of setting up a DIY sushi night without the rolling stress, these lazy sushi tacos are your answer.
Ingredients and substitutions
Seaweed paper: Use two sheets of roasted nori to serve as the taco “shells.” These add a savory umami flavor and a hint of crunch. To make them more pliable for folding, briefly warm each sheet over a low flame or in a dry pan for a few seconds.
Salmon filet: Choose sushi-grade salmon if you’re serving it raw in these Sushi Tacos. For a cooked option, lightly sear or bake the filet. Slice or cube the salmon for easy layering and balanced bites.
Avocado: Creamy avocado adds a rich, buttery texture.
Sushi rice: This short-grain rice is sticky and slightly sweet, perfect for holding everything together. Season it with rice vinegar, sugar and salt after cooking for that classic sushi rice flavor.
Spicy mayo: A creamy blend of mayonnaise and sriracha or another hot sauce, this adds heat and richness. You can customize it with a dash of sesame oil or lime juice for extra flavor.
Directions (step by step)
Prepare the nori for these lazy sushi tacos: Cut each nori sheet into four equal squares to create mini taco “shells.”
Cook the salmon: Cook the salmon by air frying, baking or searing it until it’s fully cooked, tender and flakes easily with a fork.
Build the Sushi Tacos with rice: To assemble, layer each seaweed square with a spoonful of sushi rice.
Finish assembling the Lazy Sushi: Add pieces of salmon. Add sliced avocado, drizzle with spicy mayo and some salt and pepper.
Expert tips and tricks
Use sushi-grade salmon if serving raw: This is the best option for consuming raw or uncooked fish.
Warm the nori for flexibility: Quickly pass the nori sheets over a low flame or warm pan for a second or two. This softens them slightly and I find it them then easier to work with.
Wet your hands when handling sushi rice: Sushi rice is sticky! Lightly dampen your hands a little with water to make spreading and shaping it easier.
Assemble these Sushi Tacos just before serving: For the crispiest seaweed and freshest taste, put the tacos together right before eating. Sometimes I’ll prepare the components ahead and then store them, specifically the sushi and salmon.
Make it your own version of these lazy sushi tacos: Swap the salmon for tuna, shrimp, or tofu. Add pickled ginger, cucumber or sesame seeds.
Storage and meal prepping
To make Sushi Tacos even easier, I’ll prep a few of the components ahead of time. I’ll cook and season the sushi rice, then let it cool completely before storing it in an airtight container in the fridge for up to 2 days.
The salmon can also be cooked in advance. I always let it cool first before storing it separately in the fridge for up to 3 days.
If you’re making spicy mayo from scratch, mix it ahead and keep it chilled in a small jar or squeeze bottle.
If you have any leftover Sushi Tacos, store them in separate containers. Fully assembled Lazy Sushi bites don’t really keep well because the nori softens quickly. It’s honestly just best to make them up fresh.
Variations
Ceviche style: Make ceviche Sushi Tacos with a simple lime-marinated fish.
Philadelphia roll: Use smoked salmon and cream cheese.
Spicy tuna roll: Go ahead and use raw sushi grade tuna mixed with spicy mayo for a tuna sushi tacos.
Add pickled ginger: Add in some pickled ginger for that traditional sushi vibe.
Top with sesame seeds: Sprinkle over a few black or white sesame seeds.
Layer in other veggies: Layer in some cucumber or green onions (scallions).
Wasabi: Drizzle over wasabi mayonnaise if you can handle the kick!
FAQs
What kind of salmon is best for these Sushi Tacos?
You can use raw, smoked, or sushi grade salmon. If serving raw fish, always choose sushi grade salmon for safety. I also find it has the best texture.
Do I need to cook the sushi rice differently from regular rice?
Yes, sushi rice is seasoned after cooking with a mixture of rice vinegar, sugar and salt. You want it to be sticky and perfectly seasoned.
How do I keep the nori sheets from getting soggy?
Assemble the tacos just before serving to keep the nori crisp. Avoid overloading the Lazy Sushi with wet ingredients.
Is sushi rice gluten free?
Yup! Sushi rice itself is gluten free, but be sure to use gluten free soy sauce and check labels on other ingredients to keep the whole dish gluten free.
Can I eat sushi tacos with my hands?
Absolutely! Sushi tacos are meant to be picked up and eaten just like regular tacos. This is what makes them a fun and a casual meal or appetizer.
Looking for more gluten free recipes?
Sushi Tacos (Gluten Free)
Ingredients
- 2 sheets of Seaweed paper
- 1 salmon filet
- ½ Avocado sliced
- ½ cup sushi rice
- 2 tbsp Spicy Mayo
- Salt and pepper
Instructions
- Prepare the nori sheets by cutting or slicing them into 4 equal squares.
- Air fry, bake or sear the salmon until its cooked through and flaky and tender.
- Assemble the tacos by topping the seaweed sheets with some sushi rice and then some salmon. Top it with avocado, spicy mayo and salt and pepper.
Leave a Reply