Ingredients :

• Jasmine rice — This isn’t traditional sushi rice, which is round and even stickier, but it works very well here. Its slight floral fragrance disappears during cooking, and its hold is sufficient to form a triangle that doesn’t collapse. If you have sushi rice in stock, use that instead — the result will be even more compact.
• Organic gomasio — A blend of toasted sesame and salt, originating from Japan. it’s a great alternative to plain salt on the surface and brings a much more interesting roasted note. You can easily find it in organic or Asian grocery stores. The organic version often has more fragrant sesame — it’s worth the detour.
• Sriracha — One tablespoon in the filling is the right balance with the mayo: it adds a kick without dominating. Offer a small bowl on the side so everyone can dose it to their liking — not everyone likes the same level of spice.
• Nori — Get sushi nori sheets, not the small snack sizes. Cut them into strips 3 to 4 cm wide. They soften quickly upon contact with damp rice — if you want to keep that characteristic crunch, wrap them truly at the last moment before serving.