Rinse the sushi rice under cold water until the water runs clear.

Cook the rice according to your cooker’s instructions or on the stove.

Once cooked, mix in rice vinegar, sugar, and salt while the rice is still warm.

Note: It’s crucial to season your sushi rice while it’s warm to ensure the seasoning is absorbed properly.

Cut the nori sheets in half. This size is perfect for a standard kani roll.

See also Hook and Reel Sauce Recipe

Place a half sheet of nori on your bamboo mat, shiny side down.

Wet your fingers to prevent sticking and spread a thin layer of sushi rice over the nori, leaving a small margin at the top edge.

Line up a couple of kani sticks along the bottom edge of the rice.

Add a few strips of cucumber and a couple of slices of avocado next to the kani.

Warning: Don’t overfill your sushi roll; it makes it harder to roll tightly!

Start rolling using the bamboo mat, pressing forward to make the roll tight.

Once rolled, squeeze the roll gently with the mat to seal everything together.

Fact: Sushi originated as a fast food in Tokyo around the 1820s, designed to be eaten on the go!

Using a sharp knife, cut the roll into six even pieces.

Sprinkle with sesame seeds for an added touch of flavor and texture.