Spicy Tuna:
1. cut up tuna in to litte pices
2. Mayo
3. Spicy Saseme oil
4. Japanese Hot powder
5. Sriracha
6. Green Onion
7. Masago

Spicy Salmon:
1. cut up Salmon in to litte pices
2. Mayo
3. Spicy Saseme oil
4. Japanese Hot powder
5. Sriracha
6. Green Onion
7. Masago

Spicy Crab Salad:
1. Cut crab stick in helf and break them up squeeze the water out
2. then put in the Mayo
3. Spicy Saseme oil
4. Japanese Hot powder
5. Sriracha
6. Green Onion
7. Masago

Crab Salad:
1. Cut crab stick in helf and break them up squeeze the water out
2. then put in the Mayo and mixed

By: Hero

--------------------------------Speical Sauce------------------------------
Spicy Mayo
1. Mayo
2. Sriracha
3. Spicy Saseme oil
4. Japanese Hot Powder

Yellowtail Sauce
1. Mayo
2. Sugar
3. Ponzu sace
4. Spicy Saseme oil

Ponzu Sace
1. Vinegar
2. Mirin
3. hadashi
4. Soy Sauce
5. Sugar
6. Lemon juice

By: Hero

--------------------------------Vinegar Rice -------------------------------

(Note: the amounts used in the vinegar mixture may vary depending on the individual sushi shops.)

Uncooked rice 3000g
Water 3000cc
Rice vinegar 360cc
Sugar 160 g
Salt 100 g

Soaking ------ Mixing the rice with vinegar

1. Wash the rice thoroughly but don't wash it so forcefully that the rice grains crack. Do not wash the rice in hot water and never use soap. Next, rinse the rice with water. Repeat the process about 3 times.

2. Soak the rice in water for 30 minutes to one hour before cooking.

3. Cook the rice. While the rice is cooking, combine the vinegar, sugar, and salt in a separate bowl.

4. When the rice is done, let it stand for about 15 minutes.

5. Place the rice in the handai and slowly pour the vinegar mixture over the rice. Use the shamoji in a slicing motion to thoroughly blend the rice and vinegar mixture. Be careful not to press the rice with the shamoji. While mixing it, fan the rice with the uchiwa to remove any excess moisture.

6. Keep the Shari in a covered container maintaining its temperature around body temperature.

By: www.sushi-master.com