Prepared sushi rice
Crab meat, cut into pieces
Avocado, peeled and cut into fine pieces
Cucumber, peeled, seeded and cut into fine strips
Toasted sesame seeds
Cut nori sheet in half and place it on bamboo mat, shiny side down. Dampen your
fingers in water. Spread a thin layer of sushi rice over the seaweed, do not
cover completely. Leave a 1-inch margin at the ends uncovered to seal the roll.
Lay crabmeat, avocado and cucumber lengthwise. Sprinkle with sesame seeds.
To roll; slowly fold the end of the mat closest to you over the filling and tuck
it in. Use medium pressure to create a compact tube. Remove the mat from around
the roll, press in the loose ends and place it on a cutting board, seam side
down. Using a wet, sharp knife, slice the roll in half then into 6 equal pieces.
Serve with wasabi, soy sauce and pickled ginger.