Cook the sushi rice

• Rinse the sushi rice until the water runs clear.
• Simmer the rice with the water, covered, until tender and the liquid is absorbed.
• Stir the rice vinegar, sugar and salt through the warm rice and let it cool to room temperature.

Fry the nori taco shells

• Heat the vegetable oil in a frying pan.
• Fry the nori rounds briefly until crisp, then drain on a cooling rack.

Make the spicy salmon filling

• Mix the diced salmon with the cream cheese, sriracha, soy sauce and sesame oil.

Assemble the tacos

• Shape the seasoned rice into small taco shells and press a crispy nori round onto each.
• Fill with the spicy salmon mixture, cucumber, avocado and spring onion.
• Finish with toasted sesame seeds and serve.