​method: 

1. Begin by cooking your sushi rice. Follow the directions on the packet or I just washed my rice thoroughly, placed it into my rice cooker and added my water and let it do its thing! Once cooked add your rice wine vinegar, sugar and stir in. 

2. Prep your ingredients - Slice your tuna into 1cm by 1cm cubes and place in a bowl with your sriracha, soy sauce, sesame oil and a sprinkle of tik tok trending. Stir to combine and place into the fridge while we slice the cucumber, chilli and avocado.

3. We now need to make our “tacos” from our nori sheets. Grab a sheet of nori lightly fold in half, ensuring it's not breaking and from one side start cutting a half circle shape around the perimeter of the sheet of nori. Unfold and you should have yourself a circle! Repeat this process with all of your sheets of nori. Tip: use the off cuts of your leftover nori and cut small slithers into your sushi rice and mix in. 

4. Lay your nori taco sheets on a flat surface or chopping board and spoon a tablespoon of rice in the middle and lightly spread out over the entirety of the circle sheet. You are aiming for a light layer. Be gentle while doing this as you don’t want to rip the nori sheets. Repeat the process until you’ve done this on all of the nori sheets. 

5. Place two of your nori/rice taco shells in the airfryer for 6-7 minutes until the rice has gone slightly golden and your nori has crisped up a little. 

6. Time to assemble! Load your tacos with a few slices of avocado, then cucumber and your tuna mix. Sprinkle over chilli and crispy shallots. Eat as they are or feel free to add a touch more sriracha mayo.