Prep time: 15 mins | Cook time: 20 mins (rice) | Servings: 2 Sandwiches
Ingredients
The Base:

2 sheets Nori (dried seaweed), full size

2 cups Sushi rice, cooked and seasoned with rice vinegar

1 tsp Sesame seeds (optional topping)

The Fillings:

Protein: 1/2 cup Imitation crab - Surimi OR 1 small can of tuna (drained)

Creamy Base: 1 tbsp Kewpie mayo (or regular mayo)

Crunch: 1/2 cucumber, sliced into thin ribbons or matchsticks

Fats: 1/2 Large avocado, sliced

Heat: 1 tsp Sriracha (optional)

Instructions
1. Prepare the Fillings In a small bowl, mix your shredded crab or drained tuna with the mayo and sriracha. Set aside. Thinly slice the cucumber and avocado.

2. The "Quadrant" Fold Method

Lay one nori sheet flat on a clean surface (rough side up).

Using scissors, make a single cut from the center of the bottom edge up to the exact middle of the sheet.

Bottom-Left Square: Spread a thin, even layer of seasoned rice.

Top-Left Square: Layer your avocado slices and cucumber ribbons.

Top-Right Square: Spread the crab or tuna mixture.

Bottom-Right Square: Add another thin layer of rice or a leaf of lettuce.

3. The Fold

Fold the Bottom-Left square (rice) up over the Top-Left (veg).

Fold that stack over to the Top-Right (protein).

Finally, fold that entire stack down onto the Bottom-Right square.

4. Seal and Slice Wrap the sandwich tightly in plastic wrap. Let it sit for 5 minutes; the moisture from the rice will soften the nori, creating a perfect seal. Use a very sharp, damp knife to slice the sandwich diagonally in half.