Peel of the skin of the potatoes. Cut potatoes into 1.5 cm (2/3 inch) cubes and let soak in a bowl of cold water for 5 minutes. Drain off the water and pat the potatoes dry using a clean kitchen towel.
Transfer the potato cubes into a large mixing bowl. Add 1 tablespoon of canola oil and mix well. Cook in the air-fryer for about 30 minutes, until the potatoes are crispy and golden brown. Transfer to a bowl and set aside.
Cut the nori sheet into about 1 inch thin strips and set aside in a small bowl. Set aside.
In another small mixing bowl, to make the seasoning mixture, combine the dried bonito flakes, sesame seeds, salt, and cayenne pepper. Set aside.
In a frying pan, heat 2 tablespoons of canola oil over medium high heat. Add in the garlic and onions and stir-fry for about 2 minutes, or until they are tender and fragrant. Add in the green onions and stir-fry for about 30 seconds. Add in the crispy potatoes, the nori seaweed strips, and the seasoning mixture. Toss everything together and stir fry until well combined and the potato cubes are evenly coated with the seasonings. Remove from heat.
Serve with some more sesame seeds and green onions.