Bring water and rice to a boil in a saucepan, about 5 minutes. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Combine rice vinegar, sugar, and salt to a slight boil in a saucepan, about 5 minutes. Stir until dissolved and let cool 2 minutes. Pour mixture over cooked rice. Transfer to a serving bowl.
Combine carrot, cucumber, crab sticks, ginger, water, wasabi, and oil in a bowl.
Combine wet crab mixture with cooked rice in the serving bowl. Add avocado and nori just before serving. Sprinkle sesame seeds on top.
The wet crab mixture sits well in the fridge overnight, unlike sushi rice. Do the chopping a day in advance and make the rice the day of serving.
Source: Read Full Article