Layered "Make Your Own" Spicy Ahi Poke Sushi (from Julie Doi)

Ingredients

• 2 cups cooked rice, cooled to room temperature
• 1 1/2 pounds spicy ahi poke, chopped into smaller pieces
• 3 to 5 T French's fried onions, crushed into smaller pieces
• 2 to 3 T mayonnaise
• 1/2 to 1 tsp chili garlic sauce or Sriracha sauce
• 2 T Kabayaki sauce
• 2 to 3 T thin sliced shredded nori
• 2 T black sesame seeds
• 2 T tobiko
• 1 to 2 stalks green onions, chopped
• 2 to 4 packs roasted seasoned Korean nori 

Instructions

1. Lightly coat a 9 x 13" pan with sesame seed oil.  Spread cooked rice into pan.
2. Spread poke on top of rice.
3. Mix mayonnaise and chili garlic sauce or Sriracha in a small ziplock bag and seal the bag.  OR just buy Sriracha mayo!  Cut off corner tip of bag and pipe in a zigzag motion over poke.
4. Drizzle Kabayaki sauce in the opposite zigzag motion.
5. Sprinkle crushed fried onions, shredded noti, tobiko, green onions and black sesame seeds on top.

Scoop a small spoonful of the mixture and place onto one Korean nori sheet and pop into your mouth! 

Tobiko!