Inside-Out California Dream Roll

Rinse the sushi rice under cold water until the water runs clear, about 5 to 6 rinses. Combine with 2.5 cups water in a pot, cover, bring to a boil, reduce to low, and cook for 15 minutes. Remove from heat and let steam for 10 minutes without lifting the lid.

While the rice is hot, transfer to a wide shallow bowl. Combine the rice vinegar, sugar, and salt, then pour over the rice. Fold gently with a rice paddle or spatula using cutting motions while fanning the rice to cool it quickly. The rice should be glossy and slightly sticky.

Shred the imitation crab and mix with Kewpie mayo in a small bowl. Set aside.

Place a sheet of nori on the plastic-wrapped bamboo mat. With wet hands, spread a thin, even layer of sushi rice over the entire sheet of nori, pressing gently. Sprinkle sesame seeds evenly over the rice.

Flip the whole thing over so the nori is now on top and the rice faces down onto the mat.

Arrange a line of crab mixture, avocado slices, and cucumber strips across the center of the nori.

Using the bamboo mat, roll the sushi away from you, tucking the edge tightly over the fillings and compressing gently as you go. Complete the roll and give it a final gentle squeeze to shape.

With a very sharp, wet knife, slice each roll into 8 pieces, wetting the blade between cuts. Serve with soy sauce, pickled ginger, and wasabi.