Mini Crispy Spicy Tuna Sushi Tacos

Drain the sushi rice very well, until the water almost runs clear.

If time allows, let the rice and water soak in a medium saucepan for 20-30 minutes.

Bring the water to a soft boil, the cover to simmer 16-18 minutes. Let steam covered for another 10 minutes, then stir in the rice vinegar and season with salt to taste.

Add 1-2 tbsp. cooked sushi rice onto each seaweed snack. Wet your fingertips to gently press and spread it out on the seaweed snack.

Fold to a taco-like shape. Repeat with the remaining sushi rice and seaweed snacks, then line up in the air fryer on the crispier rack. Drizzle with the olive oil.

Bake in the Air Fryer at 385F for 8-12 minutes, until crispy and golden.

In a large bowl, combine the drained tuna, sriracha, and mayo. Season with salt and black pepper to taste. Mix well.

Spoon a small dollop onto each sushi taco, the garnish with more sriracha, avocado slices, sesame seeds, and chopped chives to enjoy!