Cook the sushi rice

• Rinse the rice until the water runs clear.
• Simmer the rice with the water, covered, until tender.
• Fold in the rice vinegar, sugar and salt, then let cool to room temperature.

Prepare the fillings

• Slice the salmon thinly.
• Cut the avocado, cucumber and carrot into thin strips.
• Slice the spring onion and toast the sesame seeds.

Make the spicy mayo

• Mix the mayonnaise with the sriracha and a splash of soy sauce.

Shape the nori taco shells

• Cut the nori sheets into rounds.
• Warm them briefly in a dry frying pan so they fold without cracking.
• Fold each round into a taco shape.

Assemble the sushi tacos

• Press seasoned rice into each nori shell.
• Top with salmon, avocado, cucumber, carrot and spring onion.
• Drizzle with spicy mayo and soy sauce, then sprinkle with sesame seeds.