Helpful Tips
Storage
- Store the tuna filling and cooked rice separately in airtight containers in the fridge for up to 2 days.
- The nori shells do not store well once filled — assemble just before serving.
- Unfilled nori shells can be stored in an airtight container at room temperature for up to 1 day. Re-crisp in the air fryer for 2–3 minutes if needed.
- Not suitable for freezing once assembled.
Substitutions
- Tuna → canned salmon works just as well and has a similar texture once mixed.
- Kewpie mayonnaise → regular whole-egg mayonnaise if Kewpie isn’t available, though Kewpie gives a richer, slightly sweeter result.
- Greek yoghurt → sour cream or additional Kewpie if you prefer a richer filling.
- Sushi rice → short-grain white rice; avoid long-grain as it won’t hold its shape in the shell.
Serving Suggestions
- Serve immediately after filling — the shells soften quickly once loaded.
- A simple cucumber and sesame salad on the side rounds it out without adding much effort.
- Extra lime wedges and a drizzle of soy sauce at the table let everyone adjust to their taste.
Ingredients
For the sushi rice:
- 200g sushi rice (uncooked)
- 2 tbsp rice wine vinegar
- ½ tsp salt
- ½ tsp sugar
For the taco shells:
- 4 nori sheets
- Olive oil spray
For the tuna filling:
- 370g tuna in springwater, well drained
- 3 tbsp Kewpie mayonnaise
- 1 tbsp Greek yoghurt
- 1–2 tsp sriracha (to taste)
- 1 tsp soy sauce
- ½ tsp sesame oil
- 1 tsp lime juice
- Salt to taste
To serve:
- 1 ripe avocado, cubed
- ½ Lebanese cucumber, cubed
- 100g frozen edamame, thawed
- 2 spring onions, thinly sliced
- 1 tsp sesame seeds
- Lime wedges
Directions
- Cook the sushi rice according to packet instructions. While still warm, stir through the rice wine vinegar, salt, and sugar until evenly combined. Set aside to cool slightly.
- Combine the tuna, Kewpie mayonnaise, Greek yoghurt, sriracha, soy sauce, sesame oil, and lime juice in a bowl and mix well. Taste and adjust sriracha and lime to your liking. Cover and refrigerate until ready to use.
- Using a bowl approximately 12–13cm in diameter, press it face-down onto each nori sheet and trace around the edge with scissors to cut out circles. Each sheet gives you 2 circles, so you’ll have 8 shells total.
- Preheat your air fryer to 200°C.
- Lay each nori circle flat. Spread a layer of rice approximately 3–4mm thick across one half of the circle, leaving a 1cm border around the edge. Lightly spray the rice side with olive oil.
- Stand the circles upright in your air fryer basket in a row, leaning against each other like a book rack. Place a small oven-safe mug at each end to hold the shape if needed.
- Air fry at 200°C for 8–10 minutes until the shells are golden, rigid, and holding their shape. Remove and cool for 2 minutes — they firm up further as they rest.
- Fill each shell with a spoonful of tuna mixture, a few pieces of avocado, cucumber, and edamame. Finish with spring onion, sesame seeds, and a squeeze of lime. Serve immediately.
Nutritional Information
( per serving, based on 4 )
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 32 g |
| Carbohydrates | 42 g |
| Fat | 13 g |
| Fibre | 5 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
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