Ingredients:

  • 2 cups (400g) Japanese short-grain rice
  • 2 cups (480ml) filtered water
  • 1/4 cup (60ml) unseasoned rice vinegar
  • 2 tbsp (25g) granulated sugar
  • 1 tsp (6g) sea salt
  • 8 sticks (120g) imitation crab (Kani), shredded
  • 2 tbsp (30ml) Kewpie mayonnaise
  • 1 large English cucumber, seeded and julienned
  • 1 ripe Hass avocado, pitted and thinly sliced
  • 4 sheets Nori (dried seaweed), cut in half crosswise
  • 2 tbsp (18g) toasted white and black sesame seeds

Instructions:

  1. Wash the rice in a bowl, swirling with your hand and changing the water until it is clear. Drain thoroughly in a fine mesh sieve.
  2. Combine rice and 480ml water in a heavy bottomed pot. Bring to a boil, then reduce to the lowest heat, cover, and simmer for 15 minutes. Note: Do not peek! The steam is doing the work.
  3. Remove from heat and let sit, covered, for another 10 minutes. This allows the moisture to redistribute.
  4. While rice rests, whisk vinegar, sugar, and salt in a small bowl until dissolved.
  5. Transfer warm rice to a large wooden or glass bowl. Pour the vinegar mixture over the rice while it is still hot.
  6. Use a slicing motion with your paddle to incorporate the vinegar. Until the rice looks shiny and smells sharply sweet.
  7. In a small bowl, mix the shredded kani with the Kewpie mayo until the crab is evenly coated. Note: It should look creamy but not soupy.
  8. Slice your avocado into thin wedges and julienne the cucumber into 3 inch matchsticks.
  9. Cover your bamboo mat tightly with plastic wrap. This prevents the rice from sticking to the wood.
  10. Place half a sheet of nori on the mat, rough side up.
  11. Dampen your hands in Tezu (a mix of water and a splash of vinegar). Spread about 1/2 cup of rice evenly over the nori, going all the way to the edges.
  12. Sprinkle a teaspoon of sesame seeds over the rice. Note: Press gently so they adhere.
  13. Flip the nori over so the rice is now face down on the plastic covered mat.
  14. Place a line of crab mixture, two strips of cucumber, and two slices of avocado across the center of the nori.
  15. Lift the edge of the mat closest to you. Fold it over the filling, tucking the edge of the nori under the filling as you go.
  16. Apply firm, even pressure to create a square or round cylinder. Until you feel the roll become a solid, cohesive unit.
  17. Remove the mat and the plastic wrap.
  18. Wipe your knife with a damp cloth between every single cut. This is the only way to get clean edges.
  19. Cut the roll in half, then into quarters, then eighths. Until you see the beautiful spiral of green, white, and pink.