Fusion Sushi Tacos with Wasabi-Ginger Soy Glaze

Ingredients

• 2 cups flour, sifted
• 1 teaspoon salt
• 3 cup water, warm
• 2 tablespoons vegetable oil

• 1 cup sushi rice, cooked and seasoned
• 1 pound sashimi-grade tuna, diced
• 1 pound sashimi-grade salmon, diced
• 1 ripe avocado, sliced
• 1 cup cucumber, julienned
• 1 cup scallions, chopped

• 1 cup soy sauce
• 1 tablespoon wasabi paste
• 1 tablespoon ginger, grated
• 2 tablespoons mirin
• 2 tablespoons sugar

Method

1. 01
   To make the taco shells, mix the sifted flour and salt in a bowl. Gradually add warm water and vegetable oil, stirring to form a smooth dough.
2. 02
   Knead the dough on a lightly floured surface for about 5 minutes until elastic. Cover and let it rest for 20 minutes.
3. 03
   Divide the dough into 8 equal portions and roll each into a ball. Roll out each ball into a thin circle.
4. 04
   Heat a non-stick skillet over medium heat and cook each dough circle for about 1 minute on each side until lightly browned. Set aside.
5. 05
   For the glaze, combine soy sauce, wasabi paste, grated ginger, mirin, and sugar in a small saucepan. Simmer over low heat until slightly thickened, about 5 minutes.
6. 06
   To assemble, place a layer of sushi rice on each taco shell, followed by diced tuna, salmon, avocado slices, cucumber, and scallions.
7. 07
   Drizzle the wasabi-ginger soy glaze over the filling, and serve immediately.