Slice the avocado. Mix the crab with mayonnaise, and mix the canned tuna by seasoning it with black pepper and mayonnaise.
Lay a sheet of plastic wrap over a sushi mat. Spread a layer of cooked sushi rice. Lay a sheet of nori seaweed on top. Try to layer so the rice is covered completely by the nori.
Add your sushi fillings uniformly across the seaweed. Starting with the end closest to you, firmly roll the sushi.
Be careful not to wrap the plastic into the sushi. To stop the sushi from sticking to the plastic, use a finger moistened with water to press the sushi together while rolling it firmly.
Slice the sushi roll with a damp kitchen knife, making the end slices a bit wider than the middle slices. Wash the knife clean after every 1-2 slices.
For a finishing touch, sprinkle the rice with sesame seeds. You can even wrap the finished roll with thinly sliced avocado to create a caterpillar roll.
Story Behind this Recipe
When we talk about sushi at our house, we always mean this!
1. Don't be stingy with the ingredients. Roll with plenty of filling inside. 2. When laying the nori, even if the rice sticks out from the front and back, make sure it doesn't stick out from the sides. 3. Even though it is bothersome, wash the knife frequently when slicing for clean and neat slices.