Sushi party: The K Family Trip to Japan

My mom and dad's fondest wish has been to bring their kids and grandkids to Japan.  I don't ever remember a time that all 5 of us have traveled to Japan together. It's probably with good reason since traveling with the K's [whom I shall dub the "Krazies"] is never a good idea.  We all turn on each other and it becomes very, very ugly.

My parents aren't getting any younger so we decided to pull the trigger [so to speak. at least I hope it's just a figure of speech. At this point it's a 50/50 toss up as to whether or not I'm going to land my @$$ in jail for popping a cap in someone's butt and vice versa].  But wait, there's more! My mom decided to ask her friend's family to join us in the insanity.  So 15 of us - the K's and the S's [whom I'll dub "SorryTheyEverAgreedToComeAlong" or "Sorry" for short] will be traveling to my parents' motherland to partake in the rich history, culture, and well, FOOD!

In preparation for our trip, I thought it was necessary for us to have a family meeting to discuss itineraries, expectations...and of course to eat.  I opted for Japanese food for our potluck.  I would've done a whole spread of sushi but let's face it. I'm lazy.  My fall back is to have a "make your own sushi bar".  Nothing can be easier.  

Ingredients list:

Nori sheet [seawood paper]

Sushi Rice [see LaFujiMama's instructions on how to prepare sushi rice]

Cucumbers, cut into 5" matchstick lengths

Daikon Sprouts [available in asian groceries]

Takuan, cut into 5" matchstick length [pickled radish, available at asian groceries]

Imitation crab meat, tear into 1/2" widths the long way

Avocado, sliced the long way, sprinkled with lemon juice so it doesn't brown

Masago [roe from capelin fish, found in asian groceries]

Spicy tuna [see instructions below]

Spicy tuna:

Raw Tuna or Salmon, about the size of a deck of cards, sushi quality fish [available in Japanese groceries] 

2 - 3 Tablespoons mayonnaise, depending on your preference [i don't like a lot of mayo]

1 Tablespoon of Sriracha Sauce [more or less depending on your spiciness level]

thinly chopped green onion [2 stalks, green part only]

1 spoonful of masago

Chop fish into small cubes.

Combine all ingredients together in a small bowl.  Using a fork, mix all ingredients together until it looks like a puree.  

How to assemble:

1.) Cut nori in half shortways

2.) Place nori in the palm of your hand or on a plate, place 2 - 3 spoonfuls of rice on the left side of the sheet a

3.) Spread into a thin layer [should cover less than half the sheet]

4.) Place desired filling cross wise [top left corner of rice to lower right corner of rice]

5.) To Fold into a cone: bring bottom left corner to top right corner of rice 
6.) Continue to roll around making a cone. At the end of the roll, there will be a little left over. To seal the temaki, smash rice on nori
7.) Bring tip of nori over the front and seal.

Take a few huge bites and enjoy!!