Rinse the sushi rice for about 10 minutes until the water is clear. Combine the rice with 2 cups of water in a pot and bring it to a boil.

Once boiling, reduce the heat to medium-low (level 3–4) and cover the pot. Cook for 15 minutes.

Check the rice to see if it sticks to the bottom. If it does, add a little water, stir gently, lower the heat to the lowest setting (level 1), and cook for an additional 15 minutes.

Remove the pot from heat and let it cool with the lid on.

In a small saucepan, mix rice vinegar, sugar, and salt. Heat until everything dissolves, then let it cool slightly before pouring it over the sushi rice.

Gently mix the rice with an inverted spoon to avoid mashing it, and allow it to cool completely.

To cure the salmon, sprinkle 1 tablespoon of salt and 1 tablespoon of sugar over it. Wrap it tightly in an airtight container and refrigerate for 45 minutes.

After curing, rinse the salmon with water, pat it dry, and cut it into small cubes.

Cut 10–12 nori sheets into round shapes, approximately hand-sized (10–15 cm).

Press a layer of sushi rice onto one side of each nori sheet, keeping a bowl of water nearby to wet your hands and prevent sticking.

Prepare a light batter by mixing ⅔ cup of water with ⅔ cup of flour in a bowl.

You will need 1.5 cups of panko breadcrumbs for coating.

Slice the avocado and cucumber into your desired shapes.

Fold the nori sheets closed, dip the side without rice into the batter, and then coat it with panko breadcrumbs.

Fry the tacos in oil until both sides are golden and crispy.

Fill the tacos with the sliced avocado and cucumber, and add cream cheese for extra creaminess.

Drizzle with sriracha mayo and teriyaki sauce, then sprinkle with sesame seeds and black cumin.

Serve immediately.