“Sushi tacos” sounds like something you’d only find far, far away from Japan. It’s the sort of thing you expect to find at a strange, independent fusion cafe run by a guy who’s never had the opportunity to eat authentic Japanese food, or that your semi-Japanophile college buddy would press together out of two half-eaten sets of leftovers since his palate isn’t fully adapted to Japanese flavors yet.
But as it turns out, you can get sushi tacos in Japan right now, and at one of the country’s largest kaitenzushi (conveyor belt sushi) chains, Sushiro.
My first skeptical reaction was “how can a warm dish like tacos meet a cold dish like sushi?”
My first reaction was spot on: they don’t.
It’s a hard taco, with a crunchy tortilla shell, and inside you’ll find ground beef and pork, shredded lettuce, sliced onion, cheese, and vinegared sushi rice.
No sushi to be found other than it is delivered in a sushi restaurant.
I have eaten ceviche, fresh seafood pickled or “cooked” in citrus juice, presented in a tortilla like a taco. That is as close as I’d care to come to a sushi-taco fusion dish.