Cook the sushi rice

• Rinse the sushi rice under cold water until the water runs clear, then cook according to package instructions.
• While still hot, mix in the rice vinegar, sugar and salt, fold gently and let cool to room temperature.

Make the batter

• Mix the flour, cornstarch, egg, salt and black pepper until smooth.

Cut the nori

• Cut the nori sheets into rounds sized for tacos, using a bowl or similar object as a guide.

Assemble the nori tacos

• Spread an even layer of the cooled sushi rice on one side of each nori circle, slightly wetting your hands to make spreading easier.
• Flip the nori circle and pour the batter over the other side, spreading it evenly.
• Dip the batter side into the panko breadcrumbs, pressing lightly to coat.

Fry the tacos

• Place the nori circles in a hot pan with vegetable oil and fry until crispy and golden brown.
• Drain on paper towels.

Prepare the filling

• Slice the salmon, avocado and cucumber into thin strips.

Fill and serve

• Gently shape the fried nori into a taco shell by folding or pinching the edges so it holds the taco form.
• Layer the cream cheese, then the salmon, avocado and cucumber.
• Drizzle the sriracha mayo and unagi sauce on top, then sprinkle with sesame seeds and chives. Serve immediately with soy sauce on the side.