Cut the seaweed into circles about the size of a taco tortilla. Spread an even layer of sushi rice over each piece of seaweed, pressing gently so the rice sticks. Lightly spray both sides with oil, then bake in the oven or air fryer until golden and crispy. As they cook, the shells transform into crunchy taco-like vessels that are perfect for holding all those fresh poke fillings.

Prepare the Fried shell

Preheat the fryer to 350°F (175°C). Cut the seaweed into circles about the size of a taco tortilla. Dip each piece into the batter, allowing any excess to drip off, then carefully fry until golden, hardened, and crispy. Transfer to a wire rack or paper towel-lined plate to cool before assembling the tacos.

Cut the fish into small cubes and place them in a bowl. Add the remaining poke ingredients and mix until evenly coated.

Break the crab meat into small pieces and place them in a bowl. Add the sauces and mix well until combined.

Gently open the seaweed shell and fill it generously with the poke mixture and crab meat. Top with sliced green onions and a sprinkle of furikake before serving.