1 sheet of nori (dried seaweed)

1 cup sushi rice

1 avocado, thinly sliced

1 cucumber, thinly sliced

1/4 cup imitation crab meat, flaked

2 tablespoons mayonnaise

1 tablespoon sesame seeds

1 tablespoon sriracha (optional)

Bamboo rolling mat

Sharp knife-

Small bowl of water

Prepare the sushi rice: Rinse the sushi rice in a fine-mesh strainer until the water runs clear. Drain the rice and place it in a medium saucepan with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let the rice steam for 10 minutes.

Prepare the filling: While the rice is cooking, thinly slice the avocado and cucumber. Flake the imitation crab meat. In a small bowl, combine the mayonnaise, sesame seeds, and sriracha (if using).

Assemble the rolls: Lay the nori sheet on a bamboo rolling mat with the rough side down. Dampen your hands with water to prevent the rice from sticking. Spread a thin layer of sushi rice over the nori, leaving about 1 inch of nori exposed at the top and bottom.

Arrange the avocado, cucumber, and imitation crab meat in a row along the center of the rice. Drizzle with the mayonnaise mixture.

Using the rolling mat, start from the end closest to you and roll the nori sheet over the filling, ensuring a tight seal. Wet the edge of the nori sheet to help seal.

Cut the roll into 6-8 equal pieces using a sharp knife. Dip the knife in water between cuts to prevent the sushi from sticking.

Serve immediately with soy sauce and wasabi (optional).

For a more flavorful roll, marinate the imitation crab meat in soy sauce and rice vinegar for 30 minutes before using.

To make rolling easier, dampen your hands slightly before handling the rice.

Use a sharp knife to cut the rolls cleanly. Dip the knife in water before each cut to prevent the sushi from sticking.

Experiment with different fillings, such as cream cheese, cooked shrimp, or salmon.