Season the sushi rice with the rice vinegar, fanning and stirring until room temp.
On a rolling mat, place one sheet of nori withthe rough side facing upwards.
Wet your hands and grab a handful of rice and place it on the nori. Spread the rice eenly htroughout the nori without mashing the rice down. Season rice with a pinch of sesame seeds, if using them flip it over so the nori is facing upwards.
Arrange, in a horizontal row 1 inch fromt he bottom the crab followed by a row of avocado and a row of cucumber.
Grabbing both nori and the mat, roll the mat over the filing so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape
Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
