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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.
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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).
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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.
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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.
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5
Layer 2 sheets of nori over the rice and press to make it stick. Cut the nori so it fits, if necessary.
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6
Open the tuna and drain.
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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.
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8
Spread the tuna/mayo mixture on the nori.
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9
For the next layer, alternate between scallion and carrot, lying them in rows across the sushi, until the tuna is covered.
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10
Top the crab meat with 2 more nori sheets and press lightly to compact everything.
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11
Take the remaining 2 1/2 cups of sticky rice and carefully spread it out over the nori.
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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.
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13
Keeping the wax paper over the top of the sushi, place a cutting board on top of the pan.
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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.
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15
Sprinkle rice with sesame seeds, to taste.
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16
Cut the sushi into squares with a very sharp knife. If it is still sticking, try wetting the knife in between cuts.
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17
Serve with soy sauce, pickled ginger and wasabi.
