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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the spicy mayo, mix the mayo, Sriracha sauce, lemon juice and soy sauce. Cover and stir in the fridge until you are ready to use. | 2. To make the sushi, cook the rice according to package directions. While it is still hot, stir in the rice vinegar, sugar and salt (if using). | 3. Spray a 9x13 pan VERY WELL with non-stick cooking spray or line it with wax paper (I used cooking spray and it worked well). Try to use a pan that has straight edges on the bottom. | 4. When the rice is cool enough to handle, measure out 2 1/2 cups and press it evenly in the bottom of the pan. | 5. Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary. | 6. Open the tuna and drain. | 7. Place tuna in a medium bowl and add the spicy mayo until the tuna is creamy. I used all of it in mine but adjust the amount to your liking. | 8. Spread the tuna/mayo mixture on the nori. | 9. For the next layer, alternate between scallion and carrot, lying them in rows across the sushi, until the tuna is covered. | 10. Top the crab meat with 2 more nori sheets and press lightly to compact everything. | 11. Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori. | 12. Cover with wax paper and press everything firmly into the pan. I actually used a brick to make sure the edges were pressed, too. A pancake turner would work as long as you really press with all your might. | 13. Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan. | 14. Quickly but carefully flip the pan onto the cutting board. If the sushi sticks, tap lightly with a wooden spoon until it releases. If you lined the pan with wax paper, remove the paper now. | 15. Sprinkle rice with sesame seeds, to taste. | 16. Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts. | 17. Serve with soy sauce, pickled ginger and wasabi. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
hot chili sauce	1/4	cup		-	-	-	-
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
soy sauce	1/2	teaspoon		1.4045	0.1306	0.2157	0.0151
white rice	5	cups	cooked	3376.25	739.5375	65.9525	6.105
rice vinegar	1/2	cup		-	-	-	-
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
salt				-	-	-	-
nonstick cooking spray				-	-	-	-
nori	4	sheets	found	-	-	-	-
tuna	2	cans		-	-	-	-
green onion	2		cut cut	-	-	-	-
carrot	2		sliced	59.04	13.7952	1.3392	0.3456
sesame seed				-	-	-	-
soy sauce				1.4045	0.1306	0.2157	0.0151
ginger			pickled	-	-	-	-
wasabi				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.