Creamy Crab Cream Cheese Sushi

Instructions:

1. Rinse the sushi rice in cold water until the water runs clear, then drain and let sit for 15 minutes.
2. Combine rice and water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes.
3. While the rice is hot, gently fold in the rice vinegar, sugar, and salt using a slicing motion to avoid mashing the grains.
4. Spread the rice on a flat tray or wooden bowl and let it cool to room temperature until it is glossy and tacky.
5. In a medium bowl, fold together the shredded imitation crab, softened cream cheese, Kewpie mayonnaise, Sriracha, toasted sesame oil, and sliced green onion.
6. Place a sheet of nori on a plastic-wrap-covered bamboo sushi rolling mat.
7. Spread a thin, even layer of the cooled sushi rice over the nori.
8. Place a portion of the spicy crab mixture, julienned cucumber, and avocado strips across the center of the rice.
9. Using the bamboo mat, roll the sushi tightly to create a professional seal.
10. Slice the rolls into pieces using a sharp non-serrated knife and garnish with toasted sesame seeds.