Cook the sushi rice

• Rinse the sushi rice until the water runs clear.
• Cook the rice with the water until tender and fluffy.

Make the taco shell batter

• Whisk the flour and corn starch together in a bowl.
• Pour in the water gradually and whisk to a smooth, thin batter.

Fry the crunchy taco shells

• Dip a small ladle of batter into a hot oiled pan and spread it into a thin round.
• Sprinkle panko over the top and fry until golden and crispy.
• Flip, fry the other side, then fold into a taco shape while still warm.

Prepare the spicy mayo

• Mix the mayonnaise with a little chili sauce or spice to taste.

Assemble the tacos

• Fill each shell with sushi rice.
• Top with pulled salmon and avocado slices.
• Drizzle with spicy mayo and sprinkle with sesame seeds.