Gather all the ingredients. Sushi rice should be at room temperature.
Crab meat: Combine the crab meat with Japanese mayonnaise and mix together.
Cucumber: Peel and remove seeds with a spoon. Cut into thin long strips, the same length as the nori sheet.
Avocado: Peel, pit, and cut into ¼" (0.5 cm) thick slices (See How To Cut Avocado). Squeeze the lemon juice over the avocado to prevent browning.
Nori: Cut off ⅓ of a nori sheet (save it) and use the ⅔ sheet of nori.
Cover the bamboo mat with plastic wrap and prepare vinegar water for dipping hands (Tezu).
Lift the edge of the bamboo mat slightly and roll it forward while keeping gentle pressure on the mat. Cover the completed rolls with a damp cloth at all times to prevent from drying. Continue making the rolls until the ingredients are finished.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.
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