Mix the sushi topping

• In a bowl, combine the canned salmon, imitation crab, cucumber, green onion, sunflower seeds, chili crunch, coconut aminos and furikake.
• Stir until evenly mixed and set aside.

Cut the nori sheets

• Cut the nori sheets to the same shape and size as the rice paper sheets.

Build the crispy tostadas

• Dip a rice paper sheet in water until softened and lay it flat.
• Place a nori sheet on top, then cover with another wet rice paper sheet to sandwich it.

Microwave until crispy

• Microwave the sandwiched tostada until it turns crispy.

Top and serve

• Spoon the salmon and crab mixture onto each crispy nori tostada.
• Serve immediately while the tostada is still crunchy.