Finely chop crab sticks. 3 sticks are enough for 2 to 3 sushi rolls.
Put half a nori sheet shiny side down on your cutting board. Spread ⅔rds cup of cooked sushi rice over the sheet.
Use your fingers to fluff out the rice and make sure to cover the whole sheet. Tip: Slightly wet your hands to prevent rice sticking to them.
Sprinkle roasted sesame seeds over the rice.
Add rest of ingredients, crab, carrots, cucumber, and avocado. Keep some space open on both sides of the nori sheet.
Fold the mat over the filling, while holding the filling in place with your thumbs. Pause a few times to firm up the roll by applying pressure along the length of the mat. Roll or fold the mat a bit further and again firm up the roll. Continue until you’re able to close the roll.
Hold your knife under the cold tap for a few seconds. This prevents rice from sticking to the blade. Cut the roll. Start with the heel of your knife and gently cut through the roll in one fluid motion.
To create slices of equal size, cut the sushi roll in half, then into quarters, and then into eighths. You may need to moisten the blade again if it begins to drag.
Repeat steps 2 through 8 to make the other 2 rolls.
Serve sushi pieces on a plate with pickled ginger, wasabi, and soy sauce.
