Season the sushi rice with the rice vinegar, stirring for even coating.
On a rolling mat, place one sheet of nori with the rough side facing upwards. Wet hands and grab a small handful of rice and place on the nori. Spread the rice evenly over the nori without mashing the rice down. Combine the white and black sesame seeds, sprinkle with a pinch of sesame seeds, then flip it over so the nori is facing upwards.
Arrange, in a horizontal row 1 inch (2.5 cm) from the bottom, the crab, followed by a row of avocado and a row of cucumber.
Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into equal portions. Repeat with the remaining nori, rice and fillings.
Arrange onto a serving plate. Squeeze over the Frank’s RedHot Spicy Mayo or serve on the side. Garnish with extra mixed Schwartz Sesame Seeds, soy sauce, and sliced chillies.
