Sushi Tacos with Spicy Tuna and Avocado

👩‍🍳 Instructions

1. Prepare the Rice:
   Mix the warm sushi rice with the rice vinegar, sugar, and salt while the grains are still pliable enough to absorb the seasoning evenly. Stir gently to avoid crushing the rice, ensuring each grain stays distinct. Allow the rice to cool slightly until it feels comfortable to handle, as cooler rice will adhere better to the nori without tearing it.
2. Make the Taco Shells:
   Cut each nori sheet in half to create manageable pieces. Press a thin, even layer of sushi rice onto one side of each nori piece, using lightly moistened hands to prevent sticking. Heat a small amount of oil in a skillet over medium heat and fry each side briefly until the nori becomes crisp yet still flexible enough to shape. Using tongs, lift and bend each piece into a taco shape while warm. Alternatively, drape the rice-covered nori pieces over a rack and bake at 180°C for 5–7 minutes until firm. Let them cool fully so they hold their structure.
3. Prepare the Spicy Tuna:
   In a small bowl, gently mix the diced tuna with the mayonnaise, sriracha, soy sauce, sesame oil, and finely chopped green onion. Stir just enough to coat the tuna without breaking down the pieces. Adjust the heat level by adding more or less sriracha. Chill the mixture for 15 minutes to enhance the