Sushi Rice
1-Thoroughly rinse the rice until the water: Thoroughly rinse the rice until the water turns clear. Add water and cook the rice in a rice cooker. Alternatively, you can bring the water to a boil in a medium saucepan. Then stir in the rice and lower the heat, cover, and simmer for 18-20 minutes or until the rice is cooked through.
2-In a small bowl, mix the rice: In a small bowl, mix the rice vinegar, sugar, and salt until everything has dissolved. Once the rice is cooked, transfer the rice to a large bowl, pour over the seasoning, and toss until combined.

Filling
3-Slice the imitation crab into small pieces: Slice the imitation crab into small pieces. Then add to a bowl with the Kewpie mayonnaise, sriracha, lime juice and sesame oil. Use a whisk and mix vigorously together to break up the crab and mix until combined.
4-Cut the avocado in half, remove the: Cut the avocado in half, remove the pit, remove the skin, and cut into thin slices.
5-Cut the ends off the cucumber and: Cut the ends off the cucumber and slice it into sticks.

Assemble
6-Wrap your bamboo mat with plastic wrap: Wrap your bamboo mat with plastic wrap. Have a small bowl of water and a sharp knife at your station.
7-Cut your nori sheet in half and: Cut your nori sheet in half and spread a thin even layer of about 1/3 cup of sushi rice across the sheet using your hands. Dip your hands in the water to prevent your fingers from sticking to the rice. Press the rice into the seaweed to seal in the rice. Sprinkle the sesame seeds evenly across the rice.
8-Flip the nori over so the nori: Flip the nori over so the nori side faces up. Add the spicy kani mixture along the center of the sheet. Then place the cucumber slices and avocado on top of the mixture.
9-Hold the filling with your fingers: Hold the filling with your fingers. Gently lift the bottom edge of the sushi mat and roll the nori over the filling applying light pressure. Stop where the end of the rice is and gently tighten and shape the roll. Roll the plastic with over as you roll and apply gentle pressure again to shape and seal. Tightly squeeze the ends of the plastic wrap to keep the filling intact when you slice.
10-Dip your sushi knife or sharp knife: Dip your sushi knife or sharp knife in warm water. Slowly and gently slice the roll. Clean the knife in between each slice for clean slices. Peel off the plastic wrap.
11-Serve immediately with soy sauce, wasabi, and: Serve immediately with soy sauce, wasabi, and pickled ginger. Enjoy!