Preheat the airfryer to 400°F. Pat the salmon dry and cut into tiny cubes. Put in a bowl and mix with kewpie mayo and a couple cracks of salt & pepper.
Combine rice vinegar, sugar and salt in a small bowl and mix until everything is dissolved. Pour over cooked rice and gently mix it together. Use a rice paddle to make cutting motions and gently fold to avoid mashing the rice.
Cut seaweed sheets into 4x4 inch squares by folding in half twice. Optional: fold each sheet in half and round the edges for a tortilla-like appearance.
Spread rice in a thin layer on each seaweed sheet. Slot them in the taco holder to prevent them from flopping shut.
Fill the shells to half capacity with the salmon mayo mix. Airfry for 7-9 minutes, until the salmon is cooked and the shells begin to crisp.
Top with avocado and cucumber slices. Drizzle on unagi sauce and spicy mayo, and finish with a sprinkle of furikake.
