Slice avocado into 4 thin long strips
Cut and slice cucumber into mini strips with each length equal to that of a kani piece.
Fold the sheet of nori into half and tear to make two roll.
Wrap you bamboo rolling mat with plastic wrap to avoid sticking.
Place half sheet of nori over top, texture side up.
Moist your fingers with water before and in between rolling.
Spread 1 cup of sushi rice on top of nori, creating an even white rice layer leaving one end about 1/2 inch blank.
Sprinkle or use a spoon to decorate this rice layer with white and black sesame. Substitute with masago or your desired of toppings if desired.
Flip the rice/nori upside down with the blank nori end near you.
Arrange 2 kani pieces, 2 avocado slices, and a couple of cucumber strips onto nori.
Hold, tuck and roll the nori over fillings ingredients. Pause and hold for a second to mold into shape before continue rolling to the end.
Just gently press and hold to set the shape.
Open the mat, and wrap the plastic wrap around the sushi roll, let sit for a minute or two before cutting.