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Prepare sushi rice. Rinse rice with cold water. Place in a heavy-duty saucepan with water. Turn heat on to medium-high and bring to a boil. Reduce to a simmer and cover. Cook for 15 to 20 minutes, until rice is cooked. Remove from heat and allow to cool. Once rice is cool, sprinkle with rice vinegar - 1 tablespoon should do it. Set aside until ready to assemble rolls.
To assemble sushi rolls: With seaweed sheet laying horizontally in front of you, cut off top 1/3 of seaweed. Using a sushi mat wrapped in plastic wrap, lay seaweed shiny side down. Using damp hands, top with sushi rice. Flip seaweed over so rice is facing down. Place crab, cucumber, and avocado slices toward the bottom of the seaweed. See photo above in post for a visual. Start rolling the sushi from top to bottom, making sure that you are keeping the roll tight - you don't want it to fall apart when you slice it. Repeat with remaining rolls. Sprinkle each roll with sesame seeds (optional) and cut into 8 pieces.