Umami Harmony Sushi Tacos with Yuzu Wasabi Aioli

Ingredients

• 4 sheets nori
• 1 cup tempura batter mix
• 1 cup cold water
• 1 quart vegetable oil, for frying

• 8 ounces sushi-grade tuna, diced
• 1 cup cooked sushi rice, cooled
• 1 cup cucumber, julienned
• 1 cup pickled ginger, sliced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted

• 1 cup mayonnaise
• 1 tablespoon yuzu juice
• 1 teaspoon wasabi paste
• 1 teaspoon honey

Method

1. 01
   Heat vegetable oil in a deep pan to 350°F (175°C).
2. 02
   Cut each nori sheet into halves. Fold into a taco shape and dip into tempura batter made by mixing the tempura mix with cold water.
3. 03
   Carefully fry the nori shells in the hot oil until crispy, about 1-2 minutes. Drain on paper towels.
4. 04
   In a bowl, mix the diced tuna with soy sauce and sesame oil. Set aside.
5. 05
   To prepare the aioli, whisk together mayonnaise, yuzu juice, wasabi paste, and honey until smooth.
6. 06
   Fill each nori taco shell with a layer of sushi rice, followed by tuna mixture, cucumber, and pickled ginger.
7. 07
   Drizzle with yuzu wasabi aioli and sprinkle with toasted sesame seeds.
8. 08
   Serve immediately for best texture and flavor.