Cut nori sheet in half and place it on bamboo mat, shiny side
down. Dampen your fingers in water. Spread a thin layer of sushi
rice over the seaweed, do not cover completely. Leave a 1-inch margin
at the ends uncovered to seal the roll. Lay crabmeat, avocado and
cucumber lengthwise. Sprinkle with sesame seeds.
slowly fold the end of the mat closest to you over the filling and
tuck it in. Use medium pressure to create a compact tube. Remove
the mat from around the roll, press in the loose ends and place
it on a cutting board, seam side down. Using a wet, sharp knife,
slice the roll in half then into 6 equal pieces.