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Ingredients
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Sushi Rice
Fillings
Nori
Toppings
Method
Prepare the Sushi Rice
Rinse the Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Cook the Rice
Combine rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, bring to a boil in a pot, then reduce heat, cover, and simmer for 20 minutes.
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once rice is cooked, transfer to a large bowl, and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Assemble the Roll
Roll the Sushi
Place a sheet of nori on a bamboo sushi mat with the shiny side down. Wet your hands and spread an even layer of sushi rice over the nori, leaving a small border at the top. Place the crab, avocado, cucumber, and a drizzle of sriracha in a line across the center of the rice.
Form the Roll
Using the mat, carefully roll the nori away from you, pressing gently to form a tight roll. Moisten the edge of the nori to seal the roll.
Cut the Roll
Using a sharp knife, slice the roll into 8 equal pieces, wiping the knife with a damp cloth between cuts to ensure clean edges.
Serve
Garnish and Serve
Sprinkle sesame seeds on top of the sliced rolls and serve with wasabi and soy sauce on the side.