Rinse sushi rice under cold water until clear, then cook with 1 ¼ cups water according to package instructions. Let rice sit covered for 10 minutes.

Crisp store-bought taco shells by microwaving for 30 seconds or baking at 400°F (200°C) for 5-7 minutes.

Assemble tacos by placing sushi rice in each shell, pressing down gently.

Layer thin slices of spicy salmon or tuna on top of the rice.

Finish with furikake and shichi-mi tōgarashi. Optionally add slices of avocado or cucumber.

Serve immediately for optimal crunch and freshness.