In a medium bowl combine salmon, mayo, sriracha, half the scallions, sesame oil and soy sauce.
Mash together the avocado and a pinch of salt.
Place the tortilla in the air fryer, and air fryer 400F 1 to 1 1/2 minutes on each side, until crisp. (I place a rack on top so it doesn’t blow around). Repeat with the second.
To do this in the oven, bake in a 425F preheated oven on a sheet pan 5-6 minutes, flipping halfway.
Place the tortilla on a cutting board, top with half of the mashed avocado. Divide the salmon and spread on top.
Lay on sliced jalapeño, remaining scallions and sprinkle with sesame seeds.
Drizzle with more soy sauce or sriracha, if desired. (Or use spicy mayo)