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1
Wash the rice as you would normally, and cook it with a little less water.
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2
Add to a saucepan and turn on the heat, and let it cool once the sugar and salt have dissolved.
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3
Add the vinegar mixture from step 1 into freshly cooked rice, and mix together as if cutting the rice.
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4
It is good to go once the rice has cooled and turned glossy.
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5
Slice the avocado 5 mm thick, and spritz with a bit of lemon juice to prevent it from changing color.
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6
Cut the cucumber vertically into fourths.
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7
Remove the imitation crab out of its package, and cut the cream cheese into sticks.
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8
Place the nori seaweed on top of a bamboo sushi mat (if available), and add half of the sushi rice from step 2 on top of the seaweed.
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9
Spread it out evenly, and sprinkle with sesame.
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10
Cover with a piece of plastic wrap larger than the nori seaweed, and flip it over.
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11
With the seaweed-side up, line up cream cheese towards the front, and lightly squirt some mayonnaise.
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12
Add avocado and imitation crab on top of the cream cheese and lightly top with some more mayonnaise.
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13
Use the plastic wrap to roll up the ingredients.
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14
Make sure that the end of the plastic wrap is on the bottom, and shape the roll.
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15
Make 1 more roll in the same manner.
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16
Remove the plastic wrap, slice into easy-to-eat portions, arrange onto plates, and you are done .
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17
Enjoy it with wasabi and soy sauce if you'd like .
