Crispy Honey Chicken Sushi Tacos
These Crispy Honey Chicken Sushi Tacos are what happens when sushi night and taco night collide in the best way possible. Crispy rice and nori shells get pan-fried until golden, then filled with creamy avocado, crisp cucumber, and saucy InnovAsian Crispy Honey Chicken.
Finished with spicy mayo, eel sauce, and sesame seeds, every bite is crunchy, sticky, sweet, and savory all at once. It’s bold, fun, and perfect for when you want something a little different but still easy and crowd-pleasing.
Servings: 4
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!