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1
Add crabmeat, light cream cheese, light mayonnaise, and green onion (if desired) to small food processor (or small mixing bowl) and pulse or beat until nicely blended.
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2
Turn a burner of your stove to low flame or low heat. Wave a sheet of nori over the heat (both sides) to soften slightly.
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3
Lay the sheet of nori on a bamboo sushi roller (available at import stores and Asian markets).
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4
Dip your hands in warm water, and use them to spread a cup of hot, sticky rice on the nori, leaving a 1-inch border on each long side.
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5
Spread about 1/4 teaspoon wasabi paste in a horizontal strip down the middle of the rectangle of rice.
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6
Arrange a heaping 1/4 cup of the crab mixture (one-fourth of the total mixture) down the center of the rice rectangle.
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7
Arrange avocado slices down the center as well.
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8
Roll up the bamboo mat, pressing forward, to shape the sushi into a cylinder so that the two long edges of the nori meet and overlap slightly. Press the roll firmly inside the bamboo roller.
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9
Remove roll from the bamboo mat and wrap it with foil or plastic wrap and keep in refrigerator until needed.
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10
Repeat with remaining nori, rice, crab, and avocado. When ready to serve, cut each roll into about 8 pieces using a serrated knife. Serve with light soy sauce.
