Step 1: Prep the Sushi Rice Cook your short-grain sushi rice according to the package directions. In a small bowl, combine your rice vinegar, a pinch of sugar, and fresh citrus zest, warming it slightly in the microwave for 10 seconds to dissolve. Fold it gently into the warm rice using a spoon so you do not mash the grains, then let it cool completely.

Step 2: Shape the Nori Using sharp kitchen shears, cut 10 to 12 nori sheets into round circles, roughly the size of your hand (about 10 to 15 cm). You can place an upside-down drinking glass or small bowl on the sheet to use as a quick tracing guide.

Step 3: Press the Rice Set up a small bowl of water nearby. Dip your fingers into the water to keep the sticky rice from clinging to your skin, then press a thin, uniform layer of the cooled rice onto one side of each nori circle.

Step 4: Crisp the Taco Shells Place the rice-covered nori sheets into your air fryer basket, gently propping the sides up with small, crumpled pieces of foil to form a curved taco U-shape. Lightly spray with avocado oil and air fry at 380 degrees for 5 to 6 minutes until the edges are completely rigid and crunchy.

Step 5: Dice and Season the Protein While the shells cool, use a sharp knife to slice your fresh salmon into small, clean cubes (or drain your low-sodium tuna pouches). Toss the protein gently in a bowl with your low-sodium tamari, a hint of garlic powder. 

Step 6: Assemble Carefully fill each crispy seaweed shell with a generous spoonful of the seasoned protein. Top with fresh, potassium-rich avocado slices and finish with a light drizzle of sriracha mayo. Serve immediately while the shells are at their peak crunch!