Crispy Sashimi Sushi Tacos

Wash the sushi rice for about 10 minutes until the water runs clear. Add 2 cups water to the rice and bring to a boil. Reduce heat to level 3–4 (depends on your stove) and cook with the lid closed for 15 minutes. Check if rice sticks to the bottom, if yes, add a little water, stir gently, reduce heat to level 1, and cook for another 15 minutes. Remove from heat and let cool with the lid still on.

In a small pan, combine rice vinegar, sugar, and salt. Bring to a boil until everything dissolves. Let it cool slightly, then pour over the sushi rice. Use an inverted spoon to gently mix without mashing the rice. Let the rice cool completely.

Cure the salmon by sprinkling 1 tbsp salt and 1 tbsp sugar over it. Wrap it air-tight (I used an IKEA glass container) and refrigerate for 45 minutes. Remove, rinse with water, pat dry, and cut into small cubes.

Round-cut 10–12 nori sheets to approximately hand size (10–15 cm).

Press a layer of sushi rice onto one side of each nori sheet. Keep a bowl of water nearby to wet your hands so rice does not stick.

Mix 2/3 cup water with 2/3 cup flour (1:1 ratio) to create a light batter. You will need 1.5 cups panko for coating.

Cut avocados and cucumbers in preferred shape and size.

Fold the nori closed. Dip the side without rice into the batter, then coat with panko. Fry in oil until both sides are golden and crispy.

Fill the tacos with the previously cut avocados and cucumber. Top with cream cheese for extra creaminess.

Drizzle with sriracha mayo and teriyaki sauce. Sprinkle with sesame seeds and black cumin. Serve immediately.