Ingredients
Shells and filling
- 3 plain nori sheets about 7.5 g total
- 300 g cooked short-grain white rice about 1 3/4 cups
- 15 ml unseasoned rice vinegar 1 tablespoon
- 4 g granulated sugar 1 teaspoon
- 10 g canola oil about 2 teaspoons
- 200 g canned light tuna in water drained weight
- 15 ml reduced-sodium soy sauce 1 tablespoon
- 150 g avocado flesh diced
- 100 g cucumber finely diced
- 30 g regular mayonnaise 2 tablespoons
- 5 g sriracha 1 teaspoon
Equipment
- 1 air fryer
- 1 Air-fryer-compatible taco rack or permitted foil supports
- 1 Kitchen scissors
- 1 Mixing bowls
Instructions
Prepare and fill
- Stir the vinegar and sugar until dissolved and fold into the warm cooked rice. Spread the rice in a shallow bowl until comfortable to handle; do not leave it at room temperature beyond the safe two-hour limit.
- Cut each nori sheet in half to make six broad rectangles. With lightly damp fingers, spread 50 g rice over each rectangle in a thin even layer, leaving a narrow border. Brush the rice surface lightly with the measured oil.
- Check your air fryer permits foil and that the food can secure it without obstructing airflow. Set each rice-coated rectangle rice-side inward over an air-fryer-safe taco rack, or form a broad U around a firmly crumpled foil support. Keep foil away from the heating element; never preheat loose foil. Do not force a sharp crease.
- Air fry at 380°F (193°C) in a single layer for approximately 6 to 9 minutes, starting checks early, until the rice surface looks dry and the nori edges crisp. Work in two batches if needed. Let each shell cool supported for 2 minutes before gently removing the support. Shell strength varies with nori and rice thickness.
- Mix drained tuna with the soy sauce. Stir the mayonnaise and sriracha separately. Divide tuna, avocado and cucumber among the six shells, then drizzle with the sauce.
- Serve immediately, two tacos per portion. Do not fill ahead; the moist filling will soften the shells.
Nutrition
Serving: 1 serving (2 tacos; 1/3 batch)Calories: 391.3kcalCarbohydrates: 37.7gProtein: 18.1gFat: 19gSodium: 426.9mg
Notes
Recipe makes six tacos, three servings of two. Timing assumes cooked rice and two air-fryer batches; appliance capacity varies. Use cooked canned tuna, not uncooked fish. Nutrition is an ingredient-based estimate including all oil and filling. Air-fryer foil is optional only when allowed by the appliance manufacturer; otherwise use a compatible taco rack. Refrigerate perishable filling within two hours and use within three days, keeping shells separate. Estimates use USDA ingredient data, Gimme plain sushi nori and Mizkan Natural Rice Vinegar labels. Fiber and sugars are omitted because the matched short-grain rice data are incomplete; nori fiber is only reported as less than 1 g per sheet. Fat fractions, cholesterol and micronutrients are omitted where sriracha, nori or vinegar data do not provide complete amounts.
