Directions

• Sushi Rice:
• Place rice in a mesh strainer and run it under cold water. Pick out any debris you may find in the rice. Place your rice in a 2-quart pot and fill the pot with cold water until it’s about 1-inch above the rice. Let it soak for 30 minutes.
• Place the soaked rice back in the strainer and rinse it again with cold water until the water runs clear. Place the rinsed rice back in the saucepan and add 2 1/4 cup cold water. Cover the pot and place it over high heat and bring it to a boil.
• Once at a boil, you’ll see steam and bubbles coming out from the lid. Turn the heat down to the lowest setting possible. Let the rice simmer for 20 minutes. Do not lift the lid to check on the rice until the timer has gone off. If there is still water in the pot after the timer has gone off, put the lid back on and let it cook for a few more minutes until all of the water is absorbed.
• While the rice is cooking, place the rice vinegar, salt and sugar into a separate pot. Bring to a boil, stirring regularly and let it cook until the salt and sugar dissolve. Add the kombu seaweed to the mixture and then turn off the heat. Set the pot aside to cool. Once the rice has absorbed all of the water, turn off the heat and set it aside and let it set for 15 minutes. Dump the rice into a large non metal bowl and use a wooden spoon to separate it to allow it to cool quicker.
• Don’t scrape the bottom of the pot. Any crusty bits of rice will add a funny flavor and texture to your rice. Remove the kombu seaweed from the vinegar mixture and slowly pour the mixture over the rice and gently mix.
• Spicy Tuna Mixture:
• Whisk together the mayonnaise, mustard, chipotle, honey and oil; season with salt and pepper.
• Place sushi mat on a work surface with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up a long edge of sheet with edge of mat nearest you. Using damp fingers, gently press 1/4 of rice onto nori in 1 layer, leaving a 1 3/4-inch border on side farthest from you. Sprinkle with sesame seeds.
• Flip the nori and rice over so that the nori is now the top layer. Make a thin line of cucumber along the nori 1 to 2 inches from the edge closest to you. Drizzle some of the spicy mayonnaise mixture over the cucumbers, then spoon on the tuna and sprinkle with cilantro and scallions. Roll tightly, using the sushi mat to guide you. Slice about 1/1/2 inches thick. Repeat with remaining ingredients to make a total of 4 rolls.
• Spicy Crab Mixture:
• Start off by plac­ing the frozen crab sticks, eas­ily pur­chased from your online stores, in to the sink in there plas­tic pack­age under cool flow­ing water. 
• Run water over the crab sticks until they’re defrosted, this gen­er­ally takes about 15 min­utes flip­ping crab sticks over half way through. Place them on the cut­ting board.
• Break up the crabmeat so it becomes stringy.
• Unwrap the plas­tic wrap­pers for each crab stick. I pre­fer to cut them into thirds, but there is no exact sci­ence for the best size. 
• It’s all based on your choice. That is the beau­ti­ful thing about cre­at­ing sushi at home, you are able to decide exactly how much of each ingre­di­ent to increase make the best sushi. Now we will add the srirachi hot sauce to taste. 
• Next, add the Hellman’s may­on­naise which adds a creamy fla­vor to the spicy crab recipe. Finally, add the masago fish eggs. ​
• Panic Roll:
• Wrap your bamboo mat in Saran Wrap or a Ziplock bag and lay flat. Fill a bowl with water and continuously dip your hands in it so that the rice doesn’t stick to your hands. Place the nori on the mat and top with prepared sushi rice on one side.
• Cut thin strips of cucumber lengthwise and place across the length of the nori about 1-inch from the edge it in a strip on the side without the rice. Do the same with the spicy tuna mixture.
• Take the bamboo mat and create one initial roll to secure all of the insides of the sushi roll. Once secure, continue to roll the sushi to the other end. Using a good sushi knife, sprinkle it with a little water so the rice doesn’t stick to it and slice the roll into 8 pieces.Top the roll with spicy crabmeat, a small amount of sriracha and a piece of the sliced Serrano/jalapeno and serve