Crispy Chicken Sushi Tacos

2 cups sushi rice

2 tsp sushi rice seasoning

1 tbsp Flavours of the World Japanese Kare seasoning

200 g chicken thigh or breast, finely sliced

8 nori (seaweed) sheets

1 ripe avocado, sliced

1 Lebanese cucumber, finely diced

1 tbsp soy sauce

1 tsp sesame oil

2 tbsp Japanese mayonnaise (Kewpie)

1 tbsp sesame seeds

Cook the sushi rice according to packet directions. Once cooked, fluff and spread out onto a tray to cool slightly. Spoon over the sushi rice seasoning and toss gently to combine. Refrigerate until ready to use.

In a bowl, toss the chicken with 1 tbsp of the Japanese Kare blend, sesame oil and soy sauce until evenly coated. Heat the olive oil in a frying pan over medium-high heat and cook the chicken until golden and cooked through. Set aside slightly to cool.

Cut the nori sheets into small squares. Spread a thin, even layer of the seasoned rice onto each nori sheet.

Arrange in the air fryer basket, propping them upright in a taco shape. Air fry until the rice is golden and crispy.

Meanwhile, combine the Japanese mayonnaise with a teaspoon of Japanese Kare blend in a small bowl and stir until smooth.

Fill each crispy sushi taco shell with the Japanese Kare chicken, avocado and cucumber. Drizzle with the Kare spicy mayo and top with sesame seeds.