Homemade Nobu-Inspired Crispy Sashimi Tacos

Instructions

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   1. Prepare the Spicy Mayo Sauce: In a small bowl, whisk together the Japanese mayonnaise, Sriracha, soy sauce, lime juice, and toasted sesame oil until smooth. Taste and adjust spice or tanginess as desired. Set aside.

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   2. Prepare the Toppings: Dice the avocados, thinly slice the jalapeños (use a mandoline for very thin slices if possible), chop the fresh cilantro, and thinly slice the scallions. Arrange them neatly on a platter.

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   3. Prepare the Fish: Using a very sharp knife, cut the sushi-grade tuna or salmon into small, uniform cubes (about 1/4 to 1/2 inch). Alternatively, thinly slice into sashimi-style pieces. Keep refrigerated until assembly.

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   4. Fry the Wonton Shells: Heat the neutral oil in a small saucepan or deep skillet over medium-high heat to about 350-375°F (175-190°C). Carefully lower one wonton wrapper into the hot oil. Using tongs, immediately fold the wrapper in half to create a taco shell shape and hold it in place for 5-10 seconds until it crisps up and holds its shape. Fry until golden brown, about 30-60 seconds total. Remove with tongs and place on a wire rack lined with paper towels to drain excess oil. Repeat with the remaining wrappers. Work in batches to avoid overcrowding the pan.

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   5. Assemble the Tacos: Once the shells are cooled and crispy, it's time to assemble. Hold a crispy wonton shell and spoon a small amount of diced fish into the bottom. Drizzle generously with the spicy mayo sauce.

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   6. Garnish and Serve: Top the fish and sauce with diced avocado, thin slices of jalapeño, chopped cilantro, and sliced scallions. Sprinkle with white and black sesame seeds for an authentic finish. Serve immediately to ensure the shells remain crispy.