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1
Cover your sushi mat (both sides) with plastic wrap.
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2
Don't worry about wasting plastic - cover it up securely so that the sushi mat doesn't stick out from the sides or shift around.
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3
Use 2 sheets if it's not wide enough.
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4
Fold the nori sheet in half to separate.
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5
Cut the crab sticks lengthwise so that the red part is evenly distributed on both pieces.
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6
Remove the pit from the avocado and cut it into 12 lengthwise wedges.
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7
Remove the stem end of the cucumber, and slice it into fourths.
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8
Remove any seeds.
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9
Lay a sheet of nori horizontally.
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10
Evenly spread the sushi rice.
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11
Make a mounded lip on the edge of the far-side.
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12
Quickly flip over the nori and sushi rice.
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13
Make sure the lip remains on the far-side.
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14
Line the near-side of the nori and rice to the edge of your sushi mat.
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15
Place 2 slices of the avocado on the center, then place the imitation crab sticks on top with the red side facing downwards.
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16
You can also use 4 slices of avocado if you'd like.
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17
Roll it up from the front as you press the ingredients together.
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18
You can see in this photo that I forgot to line the rice to the edge of my sushi mat.
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19
When you finish wrapping, the end of the sushi mat should meet the lip of the rice.
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20
So, press the rice of the lip slightly until any excess sticks out.
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21
This serves as a glue.
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22
Remove the end of the sushi mat.
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23
Roll the sushi roll and squeeze tightly to secure the rice together.
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24
Now roll the sushi again to shape.
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25
Sprinkle the roasted sesame seeds on top.
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26
Leave it in a cool place for a while, then slice into sixths.
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27
The result will look nicer if you wipe your knife with a damp cloth between each slice.
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28
Done.
