Making the Sushi

• Make the sushi rice according to the recipe. Let it cool.
• Finely chop imitation crab meat and mix with Japanese mayonnaise in a bowl. Set aside.
• Wrap the bamboo sushi mat in plastic wrap for easy cleanup.
• Place a sheet of toasted nori on the sushi mat and cut off ¼.
• Wet your hands and spread a thin layer of sushi rice on the seaweed.
• Sprinkle toasted and black sesame seeds on top of the rice, then flip the seaweed.
• Add 1 oz of imitation crab mixture, cucumber strips, avocado slices, and 2 tempura shrimp in the middle.
• Roll the sushi tightly using the mat, compressing the inner ingredients.
• Cut the roll into 8 equal pieces with a sharp wet knife.
• Top with spicy mayo and unagi sauce, and serve with soy sauce and wasabi.