Crispy Sushi Tacos

Cook the sushi rice according to the package instructions. Once cooled, season it with rice vinegar to taste.

Cut the nori sheets into circles. Spread a thin layer of rice evenly over each nori circle.

In a small bowl, whisk together the flour and water until smooth. Turn the nori rice-side down, brush the exposed nori with the batter, then coat with panko breadcrumbs.

Fry in vegetable oil until golden and crispy.

For the filling, combine diced salmon, cucumber, avocado, and cream cheese.

Spoon the filling onto the rice side, fold gently into a taco shape, and drizzle with spicy mayo and teriyaki sauce.

Finish with sesame seeds and serve immediately.