Cook and season the sushi rice

• Wash and cook the sushi rice.
• Transfer to a bowl and gently fold in the mirin, toasted sesame oil, a pinch of salt and a pinch of sugar.

Cut the nori circles

• Place a small plate over the first nori sheet and use scissors to cut out a neat, large circle as a template.
• Stack the remaining nori sheets underneath the cut circle and cut out the remaining shapes all at once.

Shape the taco shells

• Press a flat, thick layer of the seasoned sushi rice across one entire side of each nori circle.

Make the batter and coat the tacos

• Whisk the flour and water in a bowl until smooth, aiming for a thick, heavy glue consistency.
• Dredge the tacos thoroughly through the batter.
• Press firmly into the panko breadcrumbs to coat completely.

Fry the tacos

• Heat the frying oil in a pan.
• Fold each taco in half to close the taco shapes.
• Fry in small batches until the panko shells are deeply golden, then drain.

Prepare the salmon filling

• Dice the raw salmon into small cubes.
• Mix thoroughly in a bowl with the soy sauce, chili oil and cream cheese.

Assemble the tacos

• Slice open the avocados and cut the cucumbers into thin, crisp slices.
• Carefully open the warm taco shells.
• Stuff them evenly with the avocado, cucumber, salmon mixture, teriyaki sauce and Sriracha mayo.