Rice Sushi Tacos

A fun and delicious twist on lazy sushi: crispy baked rice shells filled with creamy tuna and avocado.

For the rice

• Short-grain sushi rice 500 g
• Water 550 g
• Rice vinegar (or apple/grape vinegar) 65 g
• Sugar 45 g
• Salt 5 g

For the taco shells

• Cooked sushi rice 240–300 g
• Mozzarella cheese 100 g

For the filling

• Canned tuna 200 g
• Cream cheese 3 tbsp
• Sloboda mayonnaise 1 tbsp
• Avocado 1 pc
• Nori sheet 1 pc
• Black sesame seeds 1 tsp
• Paprika powder 1 tsp

For serving

• Lettuce leaves
• Black sesame seeds
• Unagi and sriracha sauces
• Soy sauce

Method

1. 1.Rinse the short-grain rice in cold water until the water runs completely clear.
2. 2.Combine the rice and water in a heavy-bottomed pot. Bring to a boil over medium heat, then turn the heat to low, cover with a lid, and cook for 15 minutes.
3. 3.Turn off the heat and leave covered to steam for another 15 minutes without lifting the lid.
4. 4.In a small bowl, dissolve the vinegar, sugar, and salt together (warm gently if needed).
5. 5.Pour the vinegar dressing over the warm rice and fold gently.
6. 6.On silicone-coated parchment paper, shape the rice into 3 flat rounds (about 80–100 g each) using wet hands.
7. 7.Top each round with grated mozzarella and bake in a preheated oven at 180°C until golden melted.
8. 8.For the filling, drain the canned tuna, then mix it thoroughly with cream cheese, Sloboda mayonnaise, diced avocado, torn nori, and paprika.
9. 9.Remove the rice bases from the oven and allow them to cool slightly so they can be handled.
10. 10.Place a lettuce leaf and tuna filling on each round, then gently fold in half like a taco.
11. 11.Drizzle with unagi and sriracha sauces, sprinkle with sesame seeds, and serve with soy sauce.

Notes

• Use silicone-coated parchment paper to prevent the rice from sticking.
• Taste the avocado before adding to ensure it isn't bitter.