Cook the sushi rice

• Rinse the sushi rice until the water runs clear.
• Cook the rice with the water until tender and fluffy.
• Warm the rice vinegar, sugar and salt until dissolved, then fold into the rice and let it cool to room temperature.

Prepare the sashimi and fillings

• Slice the salmon and tuna into thin sashimi slices with a sharp knife.
• Slice the avocado, cut the cucumber into thin sticks and thinly slice the spring onion.
• Toast the sesame seeds in a dry pan until fragrant.

Mix the spicy sauce

• Stir the mayonnaise with the sriracha, soy sauce and sesame oil until smooth.

Fry the nori taco shells

• Cut the nori sheets into quarters.
• Heat the vegetable oil in a frying pan.
• Fold each nori piece into a taco shape and fry briefly until crispy, then drain.

Assemble the sushi tacos

• Fill each crispy nori shell with sushi rice.
• Top with the sashimi slices, avocado, cucumber and spring onion.
• Drizzle with the spicy sauce and sprinkle with sesame seeds.