The Sushi tacos in the air fryer are one of those ideas that recently went viral on social media: a creative fusion of Japanese and Mexican cuisines that delivers a truly surprising result. In this version, classic sushi is turned into small, crispy and golden “taco bowls” that enclose all the flavor of sushi but in a new, fun and very photogenic shape.
The beauty of this recipe is the contrast: on the outside the tacos are super crispy, while inside they remain soft and creamy, with the typical taste of sushi rice and fresh ingredients. All without traditional deep-frying, thanks to the air fryer which makes them light yet irresistible.
It’s a perfect recipe to share, to serve as finger food or to prepare for a dinner that’s different from the usual: sushi has never been so delicious and entertaining to eat. And of course you can personalize them however you like: I filled mine with cream cheese, avocado and smoked salmon, but feel free to experiment with your favorite fillings.
Below you’ll also find the very easy method for preparing sushi rice and, above all, all the instructions to make these tacos in three different ways: in the air fryer for a crispy, light result; in the oven increasing time and temperature but able to cook more pieces at once; or in a skillet, one at a time, for a true pan-fried effect.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 5 Minutes
- Portions: 4 Pieces
- Cooking methods: Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for 4 Sushi Tacos
- 3/4 cup sushi rice
- 2 tbsp rice vinegar
- 1 tsp sugar
- 1 pinch salt
- 4 sheets nori seaweed
- 3/4 cup all-purpose flour (or rice flour)
- 2/3 cup water
- 1 pinch salt
- as needed breadcrumbs
- 3.5 oz smoked salmon
- 4 oz cream cheese
- 1 avocado
- as needed burger sauce
- as needed teriyaki sauce
- as needed sesame seeds
Tools
- Air fryer
Steps
First, let’s prepare the rice for sushi. Follow these simple steps to make it easier: rinse the rice several times until the water runs clear. Cook the rice with double the water by weight, bring to a boil and then simmer on low until absorbed. Meanwhile, mix rice vinegar with sugar and salt in a small saucepan and heat just for a few seconds. Transfer the rice to a bowl and drizzle the dressing over it, mixing gently with a wooden spoon and cutting through the rice to incorporate it without crushing it. Let it cool to room temperature.
Make a batter by simply mixing water and flour (ratio 1:1.5), and a pinch of salt.
Cut the nori sheets into circles. Spread the rice on top, pressing it well and distributing it over the entire surface using slightly damp hands or gloves.
Flip them over and brush the batter on the nori side. Then coat them in breadcrumbs, making sure they stick well to the batter.Place them on parchment paper with the rice side facing down. Add a light spray of oil and cook them in the air fryer at 392°F for about 3–5 minutes, or in the oven on parchment at 410°F for about 8–10 minutes.
Alternatively, you can fry them in a skillet in vegetable oil for a few minutes, one at a time, until golden.
Once cooked, fill the center with cream cheese, sliced avocado and smoked salmon, but any topping you prefer will work. Fold slightly to give them a taco shape.
Finally, add the sauces and sesame seeds. Serve and enjoy! Bon appétit.
Vale’s Tips
• Substitutions: if you don’t like smoked salmon you can replace it with tuna, cooked shrimp, surimi or go fully vegetarian with cucumber, carrots or tofu. Cream cheese can be replaced with robiola, stracchino or well-drained Greek yogurt. For the rice you can also use originario rice, Roma rice or Arborio rice, which are the most suitable alternatives if you don’t have sushi rice.
• Alternatives: for an even tastier version you can add teriyaki sauce, wasabi mayonnaise or spicy sauce on top of the filling. To make them even crispier, add a light layer of panko before cooking. In the oven you can cook more pieces at once, while in a skillet you’ll get a more intensely “fried” crust. The classic rice seasoning of rice vinegar, sugar and salt is recommended for authentic flavor and better compactness, but you can simplify with salt and a drizzle of oil if needed.
• Storage: the taco shells can be stored cooked and unfilled for 1 day at room temperature covered, or in the refrigerator up to 2 days in an airtight container. I recommend reheating them for a few minutes in the air fryer or oven before filling to restore crispness. Once filled, they should be eaten immediately.
• Air fryer: to cook them I used the COSORI 4.7 liter air fryer. You can find it here: air fryer.
Don’t miss the latest recipe 👉 chocolate spoon brownie in the air fryer: such a delicious version you can’t miss it!
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