To begin with, blitz the nori sheets into small pieces. Peel and roughly chop the ginger and garlic. Roughly chop the spring onions and mushrooms.

Add all of the ingredients, except the bread, to a blender or small food processor and blend into a thick paste, scraping down the sides as needed. Add a splash of water if it's too thick to get around the blender. Season with salt and pepper.

Cut circles out of the bread (you can use a cookie cutter or a glass). Save the edges of the bread and turn them into breadcrumbs for another use.

Flatten each circle of bread slightly and hold it in the palm of your hand to make a taco shape which you can then fill. Carefully load the bread with the filling and use the back of a spoon to cover the edges of the bread with the filling which will help the sesame seeds stick to it.

Fill a small bowl with the sesame seeds and roll the open edge into it, so the sesame seeds stick.

Prep your frying station. Fill a small frying pan with vegetable oil and heat on medium-high. To check the oil's hot enough, drop a small piece of bread in and if it sizzles immediately, then it's ready.

To shallow fry, carefully lower the sesame toast into the oil and fry for about 2 mins on each side, until golden brown. Remember that they will continue to cook after you remove them from the oil, so don’t let it get too dark. Repeat with each piece of sesame toast and lay them onto a kitchen towel.

To air fry, spray each toast with oil and cook at 180ºC for 10 mins. Flip, spray again and fry for another 5 mins.

Serve with lots of fresh leaves and sweet chilli sauce.