Crispy Honey Chicken Sushi Tacos
There’s something about handheld food that just hits different. These Crispy Honey Chicken Sushi Tacos take everything you love about sushi night and turn it into something bold, crunchy, and a little unexpected. Think crispy golden nori rice shells, creamy avocado, cool cucumber, and sweet sticky chicken all stacked into one messy, irresistible bite.
It’s the kind of recipe that feels playful but still delivers serious flavor. Perfect for game day spreads, casual hosting, or when you want to switch up dinner without overthinking it.
Why You’re Going to Love This Recipe
- Crispy, golden rice shells with real crunch in every bite
- Sweet, sticky honey chicken that brings big flavor fast
- Fresh toppings that balance richness with brightness
- A fun sushi taco twist that feels restaurant-level but easy at home
- Perfect for sharing, snacking, or building your own taco bar
Ingredients
Crispy Honey Chicken
- InnovAsian Crispy Honey Chicken InnovAsian Foods
- Sweet honey sauce packet (included with chicken)
Crispy Rice Taco Shells
- Sticky white rice (prepared using InnovAsian Sticky White Rice InnovAsian Foods)
- Nori sheets
- Rice wine vinegar
- Salt
- Sugar
- Panko breadcrumbs
- Oil for frying
Seasoned Slurry
- Flour
- Water
- Garlic powder
- Onion powder
- Salt
Fresh Fillings & Garnish
- Avocado, sliced
- Cucumber, thinly sliced
- Kewpie mayo
- Sriracha mayo
- Eel sauce or sweet soy glaze
- Toasted sesame seeds
- Green onion
How to Make Crispy Honey Chicken Sushi Tacos
Crispy Honey Chicken
Cook the InnovAsian Crispy Honey Chicken in the air fryer following package instructions until golden and crispy.
Warm the included honey sauce packet in short bursts in the microwave until smooth and pourable. Toss the cooked chicken in the warm sauce until fully coated and glossy.
Seasoned Rice
Cook the sticky white rice according to package instructions. While still warm, season with rice vinegar, sugar, and salt. Mix until lightly seasoned and slightly sticky.
Crispy Rice Taco Shells
Cut nori sheets into round taco-sized shapes.
Press a few spoonfuls of seasoned rice onto one side of each nori round, packing it down firmly so it adheres.
Flip over and brush the exposed side with the seasoned slurry.
Dip the slurry side into panko breadcrumbs, pressing gently so it sticks.
Shallow fry breadcrumb side down until golden and crisp, then transfer to a rack to cool.
Assemble
Lay each crispy rice taco shell rice-side up. Add a drizzle of Kewpie mayo, then layer in avocado slices and cucumber.
Top with the crispy honey chicken, then finish with Sriracha mayo, eel sauce, sesame seeds, and fresh green onion.
Serve immediately while the shells are still crisp.
Storage and Reheating
These are best enjoyed fresh while the shells are crispy. If needed, store components separately in airtight containers.
To re-crisp shells, place in a hot oven or air fryer for a few minutes until warmed through. Assemble just before serving for the best texture.
Crispy Honey Chicken Sushi Tacos
Ingredients
- 1 1/2 cups panko breadcrumbs
- 1 large avocado peeled, cored, and sliced
- 1 cup cucumber sliced thinly
- Oil for cooking
Crispy Honey Chicken
- 1 18 oz box InnovAsian Crispy Honey Chicken
Crispy Rice Taco
- 4-5 nori sheets
- 1 box InnovAsian’s Sticky White Rice
- 1 tbsp rice wine vinegar
- 1/2 tsp salt
- 1/4 tsp sugar
Seasoned Slurry
- 1/2 cup flour
- 3/4 cup water
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp salt
Garnish
- Kewpie mayo
- Eel sauce or sweet soy glaze
- Sriracha mayo
- Toasted sesame seeds
- Green onion chopped
Instructions
Crispy Honey Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10-second intervals until warm.
- Once the chicken is cooked and crispy, dress with the sweet sauce with honey.
Seasoned Slurry
- In a bowl, add all ingredients listed under “Seasoned Slurry” and mix to combine. Set aside.
Crispy Rice Tacos
- Cook InnovAsian’s Sticky White Rice according to package instructions. Once cooked, add to a bowl and season with rice wine vinegar, sugar, and salt. Mix to combine.
- Cut the nori sheets into rounds to mimic a taco shell. On one side of the nori, add a few tablespoons of the seasoned rice and press down to adhere to the nori.
- Flip over to the other side and brush on the seasoned slurry. Once coated, dip the slurry side of the nori into pink breadcrumbs and press down firmly.
- Shallow fry on the panko breadcrumb side for 2-3 minutes over medium-low heat until crispy. Once golden and crispy, set on a cooling rack until ready to serve.
Assemble
- Lay down one of the crispy nori taco shells rice side up. Add some Kewpie mayo, followed by a few slices of avocado, cucumber, and the cooked crispy honey chicken. Finish with a drizzle of Sriracha mayo and eel sauce. Finish with toasted sesame seeds, green onion, and enjoy!
