Crispy Rice Sushi Tacos with Prawn & Sriracha Mayo
These crispy rice sushi tacos are a fun, high-protein meal that's perfect for when you want something different without a lot of effort. Air-fried nori shells filled with soy-garlic prawns, avocado, and cucumber — ready in under 30 minutes and best eaten immediately.
Serves
4
Prep time
20
Cooking time
10
Looking for more creative Asian-style rice dishes? Try my Bang Bang Chicken Crispy Rice Salad or my Tuna Fried Rice.
Helpful Tips
Storage
- These are best eaten immediately after filling. The shells soften within 10–15 minutes of being filled due to the moisture from the fillings.
- Unfilled shells can be stored in an airtight container at room temperature for up to 24 hours.
- Cooked prawns can be stored in the fridge for up to 2 days and reheated briefly in a hot pan.
- Not suitable for freezing once assembled.
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Substitutions
- Protein: Swap prawns for cooked shredded chicken, canned tuna, or seared salmon — all work well with the soy-sesame flavour profile.
- No Kewpie: Regular whole-egg mayonnaise works — the flavour will be slightly less rich but still great.
- No avocado: A few edamame beans make a solid swap and keep the fresh element.
Serving Suggestions
These tacos are a complete meal on their own. Serve with a bowl of miso soup or a side of edamame with flaky salt.
Helpful Tips
Storage
- These are best eaten immediately after filling. The shells soften within 10–15 minutes of being filled due to the moisture from the fillings.
- Unfilled shells can be stored in an airtight container at room temperature for up to 24 hours.
- Cooked prawns can be stored in the fridge for up to 2 days and reheated briefly in a hot pan.
- Not suitable for freezing once assembled.
Substitutions
- Protein: Swap prawns for cooked shredded chicken, canned tuna, or seared salmon — all work well with the soy-sesame flavour profile.
- No Kewpie: Regular whole-egg mayonnaise works — the flavour will be slightly less rich but still great.
- No avocado: A few edamame beans make a solid swap and keep the fresh element.
Serving Suggestions
These tacos are a complete meal on their own. Serve with a bowl of miso soup or a side of edamame with flaky salt.
Ingredients
For the sushi rice:
- 1.5 cups sushi rice (uncooked)
- 2 tbsp rice wine vinegar
- 1 tsp sugar
- ½ tsp salt
For the taco shells:
- 4 nori sheets (cut into 8 circles, approximately 12–13cm diameter each)
- Olive oil spray
For the prawn filling:
- 400g raw prawns, peeled and deveined
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp neutral oil (for the pan)
For the sriracha mayo:
- 3 tbsp Kewpie mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 tsp lime juice
To serve:
- 1 ripe avocado, thinly sliced
- ½ Lebanese cucumber, thinly sliced into batons
- 2 spring onions, thinly sliced
- Sesame seeds
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
420
kcal
Protein
32
g
Carbohydrates
38
g
Fat
14
g
Fibre
4
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.
Directions
- Cook the sushi rice according to packet instructions. While still warm, stir through the rice wine vinegar, sugar, and salt until dissolved.
- Make the sriracha mayo by combining the Kewpie mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and set aside.
- Using a medium bowl approx 12–13cm in diameter, press it face-down onto each nori sheet and trace around the edge with a knife to score a circle. Use scissors to cut out the circles cleanly.
- Preheat your air fryer to 200°C.
- Lay each nori circle flat and spread a layer of rice approx 3–4mm thick across one side, leaving a 1cm border clear. Lightly spray the rice side with olive oil.
- Stand all the nori circles upright in your air fryer basket, leaning against each other in a row with a mug on either end to keep them upright and in a taco shell shape.
- Air fry at 200°C for 8–10 minutes until the shell is golden, rigid, and holds its shape when lifted. Allow to cool for 2 minutes — they firm up further as they sit.
- While the shells cook, combine the prawns with the soy sauce, minced garlic, sesame oil, and rice vinegar in a bowl. Toss to coat.
- Heat the oil in a pan over high heat. Add the prawns and cook for 1–2 minutes per side until pink and cooked through. Remove from heat immediately.
- Fill each shell with a few slices of avocado, a small handful of cucumber, and 3–4prawns. Drizzle with sriracha mayo, then finish with sliced spring onion and sesame seeds. Serve immediately.
Ingredients
For the sushi rice:
- 1.5 cups sushi rice (uncooked)
- 2 tbsp rice wine vinegar
- 1 tsp sugar
- ½ tsp salt
For the taco shells:
- 4 nori sheets (cut into 8 circles, approximately 12–13cm diameter each)
- Olive oil spray
For the prawn filling:
- 400g raw prawns, peeled and deveined
- 1 tbsp soy sauce
- 2 garlic cloves, minced
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp neutral oil (for the pan)
For the sriracha mayo:
- 3 tbsp Kewpie mayonnaise
- 1–2 tsp sriracha (to taste)
- 1 tsp lime juice
To serve:
- 1 ripe avocado, thinly sliced
- ½ Lebanese cucumber, thinly sliced into batons
- 2 spring onions, thinly sliced
- Sesame seeds
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
420
kcal
Protein
32
g
Carbohydrates
38
g
Fat
14
g
Fibre
4
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.
Directions
- Cook the sushi rice according to packet instructions. While still warm, stir through the rice wine vinegar, sugar, and salt until dissolved.
- Make the sriracha mayo by combining the Kewpie mayonnaise, sriracha, and lime juice in a small bowl. Stir until smooth and set aside.
- Using a medium bowl approx 12–13cm in diameter, press it face-down onto each nori sheet and trace around the edge with a knife to score a circle. Use scissors to cut out the circles cleanly.
- Preheat your air fryer to 200°C.
- Lay each nori circle flat and spread a layer of rice approx 3–4mm thick across one side, leaving a 1cm border clear. Lightly spray the rice side with olive oil.
- Stand all the nori circles upright in your air fryer basket, leaning against each other in a row with a mug on either end to keep them upright and in a taco shell shape.
- Air fry at 200°C for 8–10 minutes until the shell is golden, rigid, and holds its shape when lifted. Allow to cool for 2 minutes — they firm up further as they sit.
- While the shells cook, combine the prawns with the soy sauce, minced garlic, sesame oil, and rice vinegar in a bowl. Toss to coat.
- Heat the oil in a pan over high heat. Add the prawns and cook for 1–2 minutes per side until pink and cooked through. Remove from heat immediately.
- Fill each shell with a few slices of avocado, a small handful of cucumber, and 3–4prawns. Drizzle with sriracha mayo, then finish with sliced spring onion and sesame seeds. Serve immediately.
Watch How to Make It
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