Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool.

Season the Rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooled, fold the vinegar mixture into the rice gently.

Make the Avocado Mousse

Blend Ingredients

In a blender, combine avocado, lime juice, and salt. Blend until smooth and creamy. Set aside.

Prepare the Dressing

Mix Dressing

In a bowl, combine diced mango, coconut milk, lime juice, and honey. Blend until smooth. Adjust sweetness if needed.

Cook the Seafood

Cook Shrimp and Lobster

In a pan, cook the shrimp and lobster meat until they are opaque and cooked through (about 3-4 minutes for shrimp, 5-6 minutes for lobster). Set aside.

Fry Wonton Shells

Fry Wontons

Heat oil in a deep pan. Carefully place wonton wrappers in the hot oil and fry until golden and crispy (about 30 seconds). Remove and drain on paper towels.

Assemble the Tacos

Fill the Shells

In each crispy wonton shell, add a layer of sushi rice, top with lobster and shrimp, a dollop of avocado mousse, and drizzle with mango coconut lime dressing. Garnish with cilantro and a lime wedge.