1. Prepare the Sushi Rice

Start by cooking the sushi rice. You can use a rice cooker for the perfect texture, or cook it on the stove if you don’t have one. Once cooked, allow the rice to cool to room temperature before assembling the rolls. Sushi rice should be sticky but not overly wet, so ensure it’s not too hot when you start rolling.

2. Wrap Bamboo Mat in Plastic Wrap

Cover your bamboo sushi mat with plastic wrap. This prevents the rice and other ingredients from sticking to it, making it easier to roll the sushi. You can cut a piece of plastic wrap around 2 feet long to ensure that it’s fully covered.

3. Prepare the Vegetables and Filling

• Cucumber: Cut the cucumber in half and rub the cut sides together to remove bitterness. Slice the cucumber into thin strips about ¼ inch wide.
• Avocado: Slice the avocado in half, remove the pit, and peel off the skin. Cut the avocado into thin strips, approximately ¼ inch thick.
• Imitation Crab: Tear the imitation crab sticks in half for easy handling when rolling them inside the sushi.

4. Prep the Nori

To make the sushi roll easier to handle, cut the nori sheet in half if you’re making smaller rolls. You can also use a full sheet for a larger roll. Lay the nori with the shiny side down on your prepared bamboo mat.

5. Spread the Rice

With damp fingers, spread about ½ cup of rice (for small rolls) or 1 cup (for larger rolls) over the nori. Be sure to leave about ½ inch of nori at the top so it can seal properly. Don’t press the rice too hard; you just need to create an even layer.

6. Add the Sesame Seeds

Lightly sprinkle sesame seeds over the rice, giving it a nice texture and flavor.

7. Flip the Nori

Carefully flip the nori sheet so that the rice is now on the bottom and the nori is facing up. This way, the rice doesn’t spill out when you begin to roll.

8. Assemble the Ingredients

Place the filling ingredients—two pieces of crab, cucumber, and avocado—along the center of the nori. Make sure the ingredients are lined up neatly for a tidy roll.

9. Roll the Sushi

Lift the edge of the bamboo mat closest to you and gently roll the sushi. Tuck the ingredients in as you go and press the roll lightly to seal it. When you reach the edge of the nori, wet the exposed part with water to seal the roll tightly.

10. Cut the Roll into Pieces

Once the roll is sealed, use a sharp knife to cut it into pieces. Wet the knife between each cut to prevent it from sticking to the rice. You should be able to make 6-8 pieces per roll.