Hand Roll Night

The lineup

• 4 cups cooked rice, seasoned with a double batch of the sushi rice seasoning
• 1 package (10 sheets) nori, each sheet cut in half
• 1 package (8 oz) imitation crab, shredded, mixed with 1 tbsp mayonnaise
• 2 cans (5 oz each) tuna, drained, mixed with 2 tbsp mayonnaise and 2 tsp sriracha
• 1 package (4 oz) smoked salmon, cut into strips
• 2 Persian cucumbers, cut into sticks
• 1 carrot, cut into matchsticks
• 1 ripe avocado, sliced
• 2 scallions, cut into 3 inch lengths and slivered
• Sesame seeds and soy sauce, for serving

The chop

1. Season the rice. Set it out with all the fillings, each in its own pile on the board or on plates.
2. Hold a half sheet of nori in your palm, shiny side down.
3. Press a thin layer of rice, about 2 tbsp, over the left third of the nori.
4. Lay two or three fillings diagonally across the rice, pointing toward the top corner.
5. Fold the bottom left corner up and over the fillings, then keep rolling into a cone.
6. Dip in soy sauce and eat right away, while the nori is still crisp.