Finely chop the imitation crab and season it with a generous amount of mayonnaise, and salt. It should be flavored enough for it to be good with rice.
Cut the avocado in half, remove the pit and cut into strips.
Spread the rice mixed with "sushi-no-ko" on top of 1/2 a sheet of seaweed paper. Lay a plastic wrap on top and flip it over all together.
Lay a sushi mat under Step 3. Place the avocado and imitation crab and roll it like a regular futomaki (fat roll).
After rolling, peel the plastic wrap off once and lay the smoked salmon on top. Wrap together and shape the roll using the sushi mat.
Once you cut the roll (over the plastic wrap), you're finished! I recommend using flying fish roe or sesame seeds as a substitute for salmon too!
Story Behind this Recipe
This recipe was created by experimenting and going to and from sushi restaurants in California. There are many foreigners who don't like raw fish, but this hits the bull's eye every time. Doesn't matter if they're from America, Mexico, Romania.. you name it. Once they start eating, they'll be hooked!
Make sure the amount of rice you lay onto the seaweed isn't too much, so it doesn't overwhelm the flavor of the fillings. In order to keep the shape of the roll, cut while leaving the plastic wrap on. You can preserve the shape by doing this.