Season the sushi rice

• Cook the sushi rice and season it with the sushi vinegar.
• Let it cool to room temperature.

Cut the nori circles

• Using a round cutter or a bowl, cut the nori sheets into circles.

Prepare the coating

• In a bowl, combine the flour, cornstarch and enough water to make a smooth slurry.
• Place the panko breadcrumbs in a separate bowl.

Assemble the taco shells

• Spread a layer of sushi rice over one half of each nori circle.
• Dip the plain half of the nori into the flour slurry, then coat it with the panko breadcrumbs.

Fry and shape the tacos

• Heat the oil in a pan and carefully fry the nori.
• As it cooks, gently fold it into a taco shape using tongs.
• Continue frying until the panko is golden brown and crispy, then transfer to a paper towel-lined plate.

Fill and finish

• Fill each crispy taco with cucumber slices, avocado, cream cheese and sashimi-grade salmon.
• Finish with a drizzle of sriracha mayo and eel sauce, then sprinkle with furikake.
• Serve immediately while the taco shells are crispy.