Into a rice cooker, add your water and rice and let it cook according to the instructions. Transfer your rice after cooking to cool a bit, then add the rice vinegar while it’s relatively hot.
Start making your seafood toppings by slicing the shrimps and crabs into small chunks.
Transfer them into a bowl and sprinkle the salt and pepper with the spicy mayo. Mix them well.
Transfer the mix to a baking tray, then put the tray into a preheated oven at 400°F (200°C). Let it bake for 10-15 minutes until it’s browned enough.
Start making your sushi rolls by Spreading your rolling mat with a plastic wrap on top to easily clean up after.
Separate each nori sheet into two halves using a pair of scissors. Lay each half on the rolling mat.
On the nori sheet, put ¾ cup of the cooked rice. Wet your fingertips with tezu water before you start rolling the sheet.
Pat the rice with your fingertips gently. Sprinkle some sesame seeds (optional)
Flip the Nori sheet so that the rice layer is facing the rolling mat.
Place all the fillings (crab, cucumber, and avocado)
With your thumbs beneath the rolling mat, lift the edge above the fillings and start rolling it away from you, all while gently yet firmly pressing on the roll.
Cut the roll into bite-sized pieces (about 8 pieces).
Serve them on a plate and add on top freshly baked crab salad.
Sprinkle some spicy mayo and tobiko or masago on top. ENJOY.