California Roll

Cook white rice according to package directions. While still warm, transfer to a bowl and fold in rice vinegar, sugar, and salt until the grains are evenly coated. Let cool to room temperature.

Julienne cucumber into thin matchsticks. Slice avocado into thin strips. Shred crab (if using whole crab). Have sesame seeds in a shallow dish if rolling the outside with them.

Place nori shiny-side down on a bamboo mat. Spread a thin, even layer of cooled sushi rice across the nori, leaving a 0.5-inch border at the top.

Optional: spread a thin line of mayonnaise across the rice at the center of the nori. Lay crab, cucumber, and avocado in a horizontal line in the middle of the rice.

Using the bamboo mat, roll the nori tightly from the bottom edge toward the top, sealing the seam with a damp finger. If rolling sesame seeds on the outside, press the roll gently into sesame seeds immediately after rolling.

Place the roll on a cutting board with the seam facing down. Using a sharp, wet knife, slice the roll into 6–8 pieces, wiping the blade clean between cuts.

Arrange slices on a plate. Serve with small bowls of soy sauce, wasabi, and pickled ginger for dipping or condiments. Eat immediately while rice is still slightly warm.