Instructions

• In a small bowl, stir together 2 tablespoons mayonnaise and 1 1/2 tablespoons sriracha until smooth; set aside (this is the spicy mayo).
• Place one sheet of nori, dried seaweed, on a bamboo sushi mat with the short edge facing you.
• Wet your hands to keep the rice from sticking. Using about 1/2 cup of the cooked, seasoned sushi rice, spread the rice evenly over the nori, leaving a 1-inch strip along the far edge free of rice.
• Sprinkle about one-quarter of the 1 teaspoon sesame seeds evenly over the rice (divide the 1 teaspoon among the four sheets).
• Flip the nori so the rice side is facing down on the mat and the nori side is facing up.
• Spread 1/4 of the spicy mayo in a thin line across the nori about 1 inch from the bottom edge (this will be inside the roll).
• Arrange 1/4 of the julienned English cucumber, 1/4 of the sliced avocado, and 1/4 of the shredded imitation crab meat in a horizontal line along the bottom edge of the nori, on top of the mayo.
• Lift the edge of the mat closest to you and fold it over the fillings. Continue rolling away from you while pressing gently and evenly to form a tight roll; use the mat to shape and tighten the roll and press the exposed nori seam to seal.
• With a sharp knife moistened with water, slice the roll into 6 to 8 pieces, wiping the knife clean between cuts for neat slices.
• Repeat steps 2–9 with the remaining 3 sheets of nori, the remaining sushi rice (about 1/2 cup per sheet), the remaining spicy mayo (divide into 4 portions), the remaining sesame seeds, cucumber, avocado, and imitation crab until all ingredients are used.