Hayden Smith

Favorite Food

• 1½ cups prepared sushi rice
• 4 oz. (113 g) sashimi-grade tuna
• 3 tsp. Sriracha sauce
• 2 tsp. chopped green onion/scallion
• ½ tsp. sesame oil
• 1 sheet nori, cut in half crosswise
• 2 Tbsp. white roasted sesame seeds
• Spicy mayo for garnish
• Bamboo mat, covered with plastic wrap
• Tezu (vinegared hand-dipping water): ¼ cup water + 2 tsp. rice vinegar

1. Cut the tuna into ¼" (0.5 cm) cubes (or you can mince the tuna).
2. In a medium bowl, combine the tuna, Sriracha sauce, 1 tsp. green onion and sesame oil.
3. Lay a sheet of nori, shiny side down, on the bamboo mat. Wet your fingers in tezu and spread ¾ cup of the rice evenly onto nori sheet. Sprinkle the rice with sesame seeds.
4. Turn the sheet of nori over so that the rice side is facing down. Line the edge of nori sheet at the bottom end of the bamboo mat. Place half of the tuna mixture at the bottom end of the nori sheet.
5. Grab the bottom edge of the bamboo mat while keeping the fillings sin place with your fingers, roll into a tight cylinder. Lift the edge of the bamboo mat and continue to roll it forward while keeping gentle pressure on the mat.
6. With a very sharp knife, cut the roll in half and then cut each half into 3 pieces. Clean the knife with a damp cloth every few cuts. (When you wrap the roll with a plastic wrap, rice won't stick to your hands.)
7. Put a dollop of spicy mayo on top of each sushi and garnish with the remaining green onion.