Crispy nori tacos

Three tacos with rice and fried food on them on a white plate.
A true fusion of cultures, this fun recipe revisits the classic sushi in a crispy nori taco form.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetiser, Lunch, Snack
Cuisine Asian fusion, Japanese, Mexican
Servings 8 tacos


For the taco shells:

  • 4 nori sheets cut into taco-sized pieces
  • 1 cup plain flour
  • 1 cup ice-cold sparkling water
  • 1 egg yolk
  • ½ tsp baking powder
  • cooking oil for frying

For the filling:


For the nori taco shells:

  • Heat cooking oil to 180°C.
  • Whisk together all tempura batter ingredients until slightly lumpy.
  • Dip nori sheets into the tempura batter, ensuring they are well-coated.
  • Fry the nori in batches until golden brown and crispy (about 1-2 minutes). Drain excess oil on a paper towel-lined plate.
  • While still warm, shape fried nori sheets into taco shells by draping them over the edges of an inverted muffin tin or shaping them by hand. Allow to cool completely.

For the taco filling:

  • Cook squid as per packet instructions.
  • Line the bottom of the taco shells with rice, cucumber, top with squid then drizzle with yum yum sauce and sriracha if using. Serve immediately.
Keyword dairy free, kid friendly
Tried this recipe?Let us know how it was!

Nori sheets lined with rice are the base of great lunch and snack inventions, like these sandwiches.

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