How to make Uramaki?

Pick through the crab to remove any shell or cartilage. Cut the avocado in half, remove the stone and thinly slice the flesh. When sliced, squeeze some lime juice onto the avocado. Cut the nori sheet in half. Place, rough side up on a rolling mat with the long edge towards you. Cover with one portion of sushi rice spread in a thin layer. Leave about 2cm of bare nori at the far edge. Sprinkle with some black sesame seeds and press gently to make sure the seeds are stuck to the rice. Turn the nori and rice over so as the rice covered side is against the sushi mat and the bare nori strip is closest to you. Place some crab, avocado and a smear of wasabi on the bare nori strip. Lift the edge of the mat and roll the sushi away from you, pressing in the filling as you go. A little water may be needed to seal the far edge. Repeat the process to make 6 rolls. Slice each roll into even pieces using a clean wet knife.

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