Sushi meets tacos in this nori-wrapped crispy fish with edamame guacamole

Name: Sushi meets tacos in this nori-wrapped crispy fish with edamame guacamole
Cook time: 30 min
Yield: 4
Cuisine: Japanese,Contemporary
Ingredients: ½ cup (about 85g) shelled edamame; 1 ripe avocado, roughly chopped; zest and juice of 1 lime; ¼ cup pickled ginger; 1 tbsp white miso; 1 tsp soy sauce; 1 tbsp rice wine vinegar; vegetable oil, to shallow-fry; ¼ cup cornflour; 800g whiting fillets; 4 toasted nori sheets; ½ cup (about 170g) Kewpie mayonnaise; 1 baby cos lettuce, leaves washed and separated; , to serve

Why not do both? Swap tortillas for crisp nori sheets to make these fun fish ‘tacos’ the whole family will love.

Jessica Brook

October 15, 2025

Swap tortillas for crisp sheets of nori for this fish “taco” with edamame guacamole.James Moffatt

Sushi or tacos? Why choose when you can have both! This fusion recipe swaps the tortilla for a crisp sheet of nori, creating a fun and flavourful dinner the whole family will love.

Ingredients

½ cup (about 85g) shelled edamame
1 ripe avocado, roughly chopped
zest and juice of 1 lime
¼ cup pickled ginger
1 tbsp white miso
1 tsp soy sauce
1 tbsp rice wine vinegar
vegetable oil, to shallow-fry
¼ cup cornflour
800g whiting fillets
4 toasted nori sheets
½ cup (about 170g) Kewpie mayonnaise
1 baby cos lettuce, leaves washed and separated
furikake seasoning, to serve

Method

Step 1
Cook the edamame in boiling, salted water for about 2 minutes, or until they are bright green and just tender. Drain and run under cold water to stop the cooking and preserve their colour. In a food processor, combine the blanched edamame, avocado, lime zest and juice, and 1 tablespoon of the pickled ginger. Pulse until the mixture is smooth and creamy. Taste and season generously with salt and pepper. Set aside until ready to assemble the tacos.
Step 2
Combine the miso, soy sauce, vinegar and 1 tablespoon of water in a shallow bowl. Whisk to combine and season with salt and pepper, and set aside.
Step 3
Pour about 3cm of vegetable oil into a large pan. Heat over high heat until the oil reaches 180C and you see shimmering, ripple-like waves across the surface.
Step 4
Season the cornflour generously with salt and pepper in a wide, shallow bowl. Dredge the fish fillets in the cornflour, shaking off any excess.
Step 5
Working in two batches, carefully add the fish and fry for about 2 minutes each side, or until the fillets are golden brown and crisp. Remove and drain on a wire rack or paper towels.
Step 6
To serve, spread guacamole over the nori, top with lettuce, fish, miso dressing, and mayonnaise. Serve with furikake and the remaining pickled ginger.