California Roll

Instructions

1. Prepare the rice
   Place rinsed rice and water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Season the rice
   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large wooden or non-reactive bowl. Drizzle the vinegar mixture over the rice and gently fold with a rice paddle or wooden spoon. Fan the rice while mixing to cool it quickly. Cover with a damp cloth until ready to use.
3. Prepare the crab mixture
   In a medium bowl, combine the crab meat with mayonnaise. Mix gently until evenly coated. Set aside.
4. Set up rolling station
   Place a bamboo sushi mat on a clean surface and cover with plastic wrap to prevent sticking. Prepare a small bowl of water with a splash of vinegar to moisten your hands when handling the rice.
5. Assemble the rolls
   Place half a sheet of nori, shiny side down, on the prepared bamboo mat. With moistened hands, spread about 1/2 cup of rice evenly over the nori, leaving a 1/2-inch border at the top. Sprinkle sesame seeds over the rice, then flip the nori over so the rice side is facing down on the mat.
6. Add fillings
   Along the center of the nori, arrange a line of crab mixture, a few avocado slices, and cucumber strips. Don't overfill or the roll will be difficult to close.
7. Roll the sushi
   Using the bamboo mat as a guide, firmly roll the nori over the fillings, applying even pressure. Continue rolling until you reach the end of the nori. Gently squeeze the roll through the mat to secure the shape.
8. Slice and serve
   With a sharp, wet knife, cut each roll into 8 equal pieces. Arrange on a serving platter with small dishes of soy sauce, wasabi, and pickled ginger. Serve immediately.