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. ---------------------------------------------------------------------------
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