Cook and season the rice

• Rinse the sushi rice and cook it until tender.
• Mix the rice vinegar, sugar and salt, then fold into the warm rice.

Marinate the salmon

• Toss the salmon cubes with soy sauce, sesame oil and sriracha.
• Let them sit for a few minutes while you prepare the rest.

Make the spicy mayo

• Stir the mayonnaise with a little sriracha until smooth.

Fry the salmon

• Heat the vegetable oil in a frying pan.
• Sear the salmon cubes until golden and crispy on the outside, then drain.

Crisp the nori shells

• Fold each nori half into a taco shape.
• Briefly fry or toast the shells until crisp.

Assemble the tacos

• Fill each nori shell with rice, avocado, cucumber and crispy salmon.
• Drizzle with spicy mayo and finish with spring onion and sesame seeds.