Korean Avocado Gimbap (Creamy Avocado Crab Seaweed Rice Roll)

Choose a ripe avocado that gives slightly yet holds a slice.

Halve, remove the pit, and scoop out the flesh just before rolling.

Slice the avocado lengthwise about 0.5 cm thick, then set the slices down in a single layer so they do not crush each other.

Scrape out the watery cucumber seeds and cut the cucumber into 15 cm strips.

Shred 80 g crab stick lengthwise with your fingers, keeping the strands fairly long.

Fold in 2 tbsp mayonnaise just until coated, because heavy mixing makes the filling mushy and harder to line up neatly inside the roll.

Let 300 g cooked rice cool until warm rather than hot, then add 1 tbsp sesame oil and 0.5 tsp salt.

Mix with a cutting motion using a rice paddle so the grains stay separate and the seaweed does not steam soft.

Spread the rice thinly over each sheet of gimbap seaweed, leaving a 2 cm strip bare at the far edge.

Line up the crab mayo, avocado, and cucumber across the lower third, pressing gaps closed without smashing the avocado.

Roll with the mat and rest seam-side down for about 1 minute.

Lightly moisten the knife with water and cut into 2 cm slices, wiping between cuts.