Sushi with a Twist

Sushi with a Twist
17th November 2020 Richard Stuttle

Sushi with a Twist

We have a lot of dedicated home delivery customers with orders going out to them weekly. One of our kind customers is quite the cook and shared this unique but delicious recipe with us. For those who are the keen sushi eaters but like a little twist, this is a great recipe, simple to make.

This recipe come from Ben Rushworth, who is a keen seafood chef. He posts various dishes on his Instagram page, that look delicious! Head over to his page now and take a look for yourself.


Sushi Tacos with Avocado and Wasabi Slaw

Serves 4


Avocado and Wasabi Slaw

  • 1 firm but ripe avocado (cut into 1cm cubes)
  • ½ red onion (very finely sliced)
  • 50g red cabbage (very finely sliced)
  • Teaspoon wasabi (or less, to taste)
  • Tablespoon mayonnaise
  • Squeeze half a lime
  • Pinch salt and pepper


  • 200g Sashimi A Grade Tuna
  • Teaspoon sesame oil
  • Dash soy sauce
  • 1 (very finely) sliced spring onion
  • 20g (very finely) sliced red chilli

Nori Tacos

  • 4 sheets Nori
  • 160g rice flour
  • 160ml warm water
  • Pinch salt
  • Vegetable oil for deep frying (180°c)



Mix the wasabi, mayonnaise, lime and seasoning in a bowl (should be a thick cream consistency), taste check heat of wasabi and adjust to taste. Add in onion and cabbage, stir until coated. Gently fold through avocado, ensuring it doesn’t break up too much. Chill.

To make the dressing, mix the oil, soy, spring onion and chilli. Cut tuna into 1 cm cubes, fold through dressing. Chill.

Cut the nori sheets into 14cm disks, reserve the trimmings for testing. Combine all batter ingredients in a bowl and stir until it gets to a thin pancake batter consistency.

Take a piece of the nori trimming, dip into the batter, lightly coasting and gently place into the fryer for 30-60 seconds. Once the batter looks crisp, remove, place on kitchen paper to drain any excess oil. If your nori is firm and crisp then the batter and oil are right, it may take slightly longer to cook depending on the thickness of your batter. Once you are happy then its time to fry your tacos.



Following the same process as before, gently dip your tacos into the batter, lightly coating. Using tongs carefully place one half into the frier, as the batter starts to firm use your tongs to fold the nori sheet into a taco shape and then fry the other side, hold it until firmed up. This should take no longer than around 60 seconds. Remove and drain upside down on kitchen paper. Repeat for remaining tacos.

Build Your Tacos


Place your taco shells into a taco stand (you can make one of these very easily with kitchen foil), line the bottom of the taco with the slaw, ensuring it fills the bottom but doesn’t go more than 2 cm deep. Take your tuna and gently place on top of the slaw, using any excess liquid or spring onion to garnish over the top. Serve immediately.

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