Sushi has become a fan-favourite dish in most Indian cities. What was once authentically Japanese has been given several twists to make it beloved by and suit the Indian palate. From being made vegetarian
to having Indian flavours and more, sushi has found a strong fan following for a dish that is made with simple and very few ingredients.
Now the internet is also going crazy on a sushi taco, that combines the flavours and ingredients of Japan’s best export, sushi, with Mexico’s taco.
This fun, Instagram‑worthy fusion recipe for crispy sushi “shells” with a fresh prawn and veggie filling was shared to social media by content creator Khushi Baranwal. It comes with a creamy, spicy finish that’s crispy, creamy, and unreal in every bite.
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Viral Sushi Taco Recipe
Ingredients:
For the sushi rice:
- 1 cup sushi rice (Japanese short‑grain or jasmine rice)
- 1½ cups water (or enough to cover rice by about 1 cm)
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
For the crispy nori taco shells:
- 4 large sheets nori (seaweed)
- 1–2 tbsp all‑purpose flour
- 1–2 tbsp cornflour (cornstarch)
- 4–6 tbsp water (enough to make a slightly thick slurry)
- ½ cup panko breadcrumbs
- Oil for shallow frying (neutral oil like sunflower or canola)
For the filling:
- 1 cup purple cabbage – julienned
- 1 carrot – julienned
- 1 small cucumber – julienned (seeds removed if very watery)
- 3–4 tbsp cream cheese or Greek yogurt or mayonnaise
- 150–200 g prawns (shrimp), peeled, deveined, and chopped
- 1 tsp oil (for pan‑tossing prawns)
- Pinch of salt and pepper
For the finishing toppings:
- Spicy mayo (mix mayonnaise with sriracha or chilli sauce to taste) or orange mayo
- 1–2 tsp oyster sauce (optional, for umami)
- 1 medium avocado – sliced or cubed
- 1–2 tsp toasted sesame seeds
- 2–3 tbsp chopped spring onions (green onions)
Method:
1. Cook the sushi rice
Rinse 1 cup sushi rice under cold water until the water runs almost clear.
In a pot, combine the rice and 1½ cups water (or add water just above the rice level).
Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the rice is soft and slightly mushy.
If there’s excess water, drain carefully.
Transfer the hot rice to a bowl and mix in 2 tbsp rice vinegar, 1 tsp sugar, and ½ tsp salt while it’s still warm. Stir gently to combine, then cover with a damp cloth and set aside to cool slightly (about 10–15 minutes).
2. Prepare the crispy nori taco shells
Cut each nori sheet into 4–6 circles (about 7–8 cm diameter) using a small bowl or cookie cutter as a guide.
While the rice is still warm, lay a nori circle on a clean surface and spread a thin, even layer of the seasoned sushi rice on one side.
On the other (non‑rice) side, dip the nori lightly into a slurry made of equal parts flour and cornflour mixed with just enough water to form a slightly thick paste.
Immediately coat the dipped side with panko breadcrumbs, pressing gently so they stick.
Heat oil in a shallow pan and shallow‑fry the nori‑rice circles on the panko side over medium heat until golden and crispy (about 1–2 minutes per side).
Transfer to a paper‑towel‑lined plate and let cool. The rice side will stay soft while the outer side becomes a crunchy shell.
3. Make the filling
In a bowl, mix the julienned purple cabbage, carrot, and cucumber with 3–4 tbsp cream cheese (or Greek yogurt or mayonnaise) until everything is lightly coated. Season lightly with salt and pepper. Set aside.
Heat 1 tsp oil in a small pan over medium heat. Add the chopped prawns and season with a pinch each of salt and pepper. Stir‑fry for 2–3 minutes until they just turn pink and opaque.
Add the prawns to the veggie mixture and toss gently to combine.
4. Assemble the sushi tacos
Take a crispy nori‑rice shell and place it on a plate with the rice side facing up.
Lay a few thin avocado slices along one side of the rice.
Spoon a generous amount of the prawn‑veggie filling on top of the avocado.
Fold the nori gently into a taco shape, supporting it with your fingers so it holds.
5. Finish and serve
Drizzle each sushi taco with spicy mayo or orange mayo, and a few drops of oyster sauce if using.
Sprinkle with toasted sesame seeds and chopped spring onions.
Serve immediately while the shell is still crisp and the filling is fresh and creamy.
Perfect for small plates, a fun weekend lunch, or as a show‑stopping snack platter.
