Slice the ends off of the cucumber, then cut into quarters lengthwise. Thinly slice each quarter lengthwise to make spears.
Stir chopped crab sticks and mayonnaise together in a small bowl.
Lay 1 sheet of nori on a bamboo mat. Pat a thin, even layer of rice over the nori with wet hands, leaving a 1/3-inch edge at the bottom. Sprinkle rice with sesame seeds. Carefully flip over.
Add 1 tablespoon of the crab mixture in a line across the sheet about 1/3 of the way from the top. Layer with 1 to 2 cucumber spears and 1 to 3 slices of avocado.
Using the bamboo mat, roll the sheet tightly into a cylinder, starting at the top edge. Moisten the uncovered edge with water and finish rolling once you reached the bottom. Repeat with the remaining ingredients.
Slice each roll into 3/4-inch pieces. Garnish each piece with 1/8 teaspoon tobiko.
You’ll need short-grained white rice and seasoned rice vinegar to make sushi rice. If you don’t have your own recipe, start with Chef John’s Easy Sushi Rice.
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