How to make it
Place rice in a fine sieve and rinse under cold running water, massage the rice as it rinses until the water runs clear and drain well. Add rice and 2 cups of water to the rice cooker along with the 2"piece of Kombu, cover and cook for 20 minutes. If using a pot, place the rice and water in a 2 quart heavy saucepot with a tight-fitting lid and one 2" piece of kombu. Remove from heat and rest for 20 minutes until all liquid is absorbed and rice is shiny and tender. In a separate small saucepan combine 6 oz. Lee Kum Kee 9° Selected Rice Vinegar, sugar, salt and remaining 2" piece of kombu. Cook over low heat, stirring constantly until sugar and salt are dissolved.
Transfer the rested rice to a large wooden salad bowl and delicately spread into an even layer using a silicone spatula. Let rest again for about 15 minutes undisturbed. Drizzle vinegar mixture slowly all over rice. Work the rice and vinegar together by gently folding, being careful not to smash any rice grains. You can press any large lumps apart and fold the rice back into the vinegar. Taste rice and, if desired, add more vinegar mixture. Cut until any lumps are broken up and rice uniform and shiny. You can hold sushi rice in a large lidded Dutch oven lined with plastic until ready to make sushi. This recipe makes about 4 cups of cooked sushi rice.
In a small bowl, fold together the crab and Lee Kum Kee Sriracha Mayo until well combined, reserve.
Use a small bowl of water with a 1/4 rice vinegar to create a Temi-zu to keep your hands moist. This will keep rice from sticking to your hands. Lay a bamboo sushi rolling mat down with the long side lined up close to your body on the board. Place one sheet of nori rough side up with the long side lined up with the edge of the mat. Grab about a loose tennis ball of rice, about ¾ cups and spread the rice into a thin, even layer across the whole nori sheet leaving an uncovered 1/2” strip at the top. Rub a 1 tsp. smear of wasabi lengthwise down the middle. Right over that smear, place 3 Tbsp. of crab, 1 strip of cucumber, and a strip of avocado. Sprinkle with 1 tsp. of sesame seeds, don’t over stuff.
Lift up the back edge of the mat, use the tips of your fingers to contain the filling and rice as you roll. Continue rolling the sushi by pulling forward on the folded-over edge of the bamboo mat, rolling over a little at a time until rolled over. Once the roll is sealed, place the roll on the board and snug it down with the mat. Moisten the edge of a sharp knife, slice the roll in half. Line up the two halves. Wipe your blade down with a damp towel and cut the two half rolls into three equal pieces. Serve with extra wasabi and Lee Kum Kee Panda Brand Dipping Soy Sauce on the side if desired.