In a fine mesh strainer or sieve, rinse the rice until the water runs clean. Shake off any excess liquid.

Cook the rice in a rice cooker or on the stove. Once cooked, add the rice to a bowl and pour the rice vinegar evenly over it.

Using a spoon, gently fold the rice to coat it in the rice vinegar, taking care not to squish or smash the rice.

Using a knife and fork, shred the crab meat.

In a small bowl, add the mayonnaise and hot sauce (if using) to the crab and mix together well.

Take a bamboo sushi rolling mat and cover it with plastic wrap. Place 1 sheet of seaweed paper (nori) on the mat.

Fill a small bowl with water and keep this (and a towel) next to you while you work. Dip your hands in the water and shake slightly to remove the excess.

Spread the rice over the entire seaweed sheet leaving no gaps. (Ideally, you should use 1 cup cooked rice per 1 nori sheet). Across half of the sheet, lay the salmon slices evenly.

Flip the nori sheet over so that the rice and salmon side faces down.

About 1 inch or so from the bottom of the sheet, place 2 tablespoons of crab mix, 2 slices avocado and 3-4 thin cucumber sticks lengthwise across the rice in a strip. Don’t add more filling or the sushi roll will struggle to close.

Dip your hands in water again and lightly dab off the excess. Using the bamboo mat, lift the edges up and over the filling. Use your fingers to help tuck and roll the mat tightly so that only the nori is exposed (and no rice).

Pull back and tighten the shape. Moving the mat, continue to shape the roll by rolling and squeezing.

Once your roll is complete, use a sharp knife to cut into segments. The best way to do this is to cut it in half and then cut each half into 3 segments. Note: Wipe your knife with a wet towel after each slice to keep it clean and not too sticky.

Drizzle sesame seeds over each piece of your roll and serve with pickled ginger and Wasabi paste.