Start by rinsing your sushi rice under cold water. This step is vital. It removes excess starch and ensures your rice won't be overly gluey. Rinse until the water runs clear. This process can take a few minutes, but it is worth it.

Once rinsed, combine your rice with filtered water in a rice cooker or pot. Bring it to a boil, then lower the heat and let it simmer for about 18-20 minutes. After cooking, let it rest for 10 minutes. Fluff the rice gently with a fork.

In a small bowl, mix one-quarter cup of seasoned rice vinegar with sugar and a pinch of salt. Heat it slightly to dissolve everything. Once your rice has rested, fold this mixture into the warm rice. The aim here? Achieve sweet, tangy, and salty flavors that perfectly complement the roll.

While your rice cools, mix together the crab meat (or shrimp) with the Japanese mayonnaise, soy sauce, and togarashi for that lovely kick. This mixture becomes the heart of your roll.

Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking, then take a handful of rice and spread it evenly over the nori, leaving a bit of space at the top. Add a layer of the crab mixture, followed by thin slices of avocado and cucumber.

Using the bamboo mat, carefully roll the nori starting from the end closest to you. You want to create a tight, compact roll. Use a gentle pressure—don’t go too hard, or you’ll squish everything out!

Once rolled, moisten a sharp knife and slice the roll into bite-sized pieces. A quick dip in water will help reduce sticking. Sprinkle sesame seeds on top for that final flourish.