Instructions

• Prepare the rice: make sure the 6 cups cooked sushi rice are seasoned (if you have sushi vinegar) and cooled to room temperature before assembling rolls.
• Protect your bamboo mat: wrap the mat tightly in plastic wrap so the mat is covered and will not stick to the rice.
• Prepare a small bowl of water for wetting your fingers and your knife while working.
• Cut the cucumber: slice the ½ English cucumber crosswise into 3–4 inch pieces if needed, then cut each piece lengthwise into ¼-inch slices. Stack the slices and cut into ¼-inch julienne sticks. Set aside.
• Cut the avocado: slice the avocado in half, remove the pit and peel. Place the half flat side down, slice into ½-inch slabs, then turn the slabs and cut into ¼-inch sticks. Set aside.
• Prep the imitation crab sticks: unwrap the package and use your hands to pull or tear each stick lengthwise into strips (split like string cheese) so they are easier to line up in the roll.
• Prepare the nori: use whole nori sheets for larger rolls or break each sheet in half (stack, crease, and pull apart) for smaller rolls. Arrange the number of sheets you plan to use on your work surface.
• Place the bamboo mat horizontally in front of you and lay one nori sheet on the mat with the dull side up (the shiny side down). If using half-sheets orient them the same way.
• Divide the rice: divide the 6 cups of cooked sushi rice evenly among the nori sheets you will use (about 1 cup rice per whole sheet). Wet your fingers, scoop a portion of rice onto the nori, and gently spread it into an even layer across the nori, leaving about a ½-inch margin of nori clear at the top edge. Do not press the rice too firmly.
• Add sesame seeds and flip: sprinkle roasted white sesame seeds over the rice so they stick lightly. Carefully flip the entire sheet (rice side down, nori side up) so the nori is facing up and the rice/ sesame are now on the outside.
• Add fillings: place the crab strips, a row of cucumber sticks, and a row of avocado sticks in a line across the nori, slightly off-center and closest to you. Space the fillings so they are even along the length of the sheet.
• Roll the sushi: position the nori about 1 inch from the end of the bamboo mat closest to you. Lift the mat edge and begin rolling away from you, tucking the nori over the fillings to form a tight roll. Use both hands—one to guide the roll and one to pull the mat—pressing gently but firmly as you roll to seal the edge and shape the roll.
• Tighten and set: press the wrapped roll gently inside the mat to compress and shape it, then unwrap and remove the mat.
• Slice the roll: with a very sharp knife dipped in water, trim the ends if you like, then slice the roll into individual pieces. Wipe the knife clean and wet it between cuts to keep slices neat.
• Serve: stand the sushi pieces upright and serve with low-sodium soy sauce, wasabi, and pickled sushi ginger.