Rinse rice in a strainer under water for a minute or two until the water becomes clear. Add rice and slightly over 1/4 cup of water to a pressure cooker, this is the one we use https://amzn.to/2XTlx1f. Cook for 10 minutes and then let it naturally depressurize for another 10 minutes.

Transfer rice to larger bowl. While stirring slowly add the rice vinegar one tablespoon at a time, making sure to fully integrate the vinegar with the rice throughout. Once mixed let sit covered with a cloth for 10 minutes until cooled.

In a medium bowl, mix 3 tablespoons of mayonnaise with 1.5 tablespoons of Siracha with the crab meat.

Slice the avocado, red pepper, and peeled/cored cucumber in to 1/4-ish strips length-wide. We love our Boos cutting board for all of this prep work and can be found here https://amzn.to/2WlWgxl.

Cover the sushi mat in plastic wrap (for easy cleaning). Check out our video, 15.22 minutes in, to see how to do this.

Slice off 2/3 of the nori sheet and discard the other portion. Place the sheet of nori on the sushi mat. Spread (using your hands) the rice on entire nori sheet. Now gently turn over the sheet so the rice is facing down on the mat, nori is facing up. Place a strip of cucumber, red pepper, and crab mix in the middle of the nori. Using the sushi mat roll the ingredients together to form a roll, see our video at 26.45 minutes in for how we did that.

Here is a link to the nori sheets we used https://amzn.to/36TF4mx. And we got our sushi mat at a local Japanese grocery store, but a similar one can be found here https://amzn.to/2yYjSix.

Top the roll with slices of avocado and then using the sushi mat mold/push into the roll, see our video at 27.30 minutes. Cut the roll in half, then half again, and again all while thoroughly rinsing the knife (it will stick if not rinsed). You will end up with 8 pieces. Plate, styling as desired and a splash of Unagi Sauce (recipe below). Enjoy!