Rainbow Rolls

Ingredients

• 1 1/2 cups uncooked white sushi rice
• 2 cups water
• 2 tablespoons Kewpie mayonnaise
• 1/2 teaspoon shichimi togarashi
• 1/2 teaspoon mirin
• 1/16 teaspoon kosher salt
• 2/3 cup fresh lump crabmeat (about 4 1/4 ounces), drained and picked over
• 1/4 cup seasoned rice vinegar , divided
• 2 (10-ounce) skinless fresh sushi-grade fish fillets (such as tuna, salmon, and yellowtail)
• 2 small (about 4 ounces each) avocados , divided
• 4 (8- x 8-inch) toasted nori sheets
• 1/2 tablespoon black sesame seeds
• 1/2 tablespoon white sesame seeds
• 1 small (3-ounce) Persian cucumber , cut into 1/8- x 1/2-inch matchsticks (about 3/4 cup)
• 1/4 cup pickled ginger , drained
• 4 teaspoons wasabi paste
• Soy sauce

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