• Start by making a batch of seasoned sushi rice. You'll only need about half of this batch for the avocado sushi rolls. Allow the rice to cool to room temperature before beginning.

Cut The Avocado Into Slices:

• Start by slicing it lengthwise, rotating around the seed. Next, rotate the avocado 90 degrees and do the same thing. Check out my recipe video below to see this tutorial in action.
• Now that the avocado has been cut into four sections twist them in opposite directions to separate them. Remove the seed and carefully peel the skin from each quarter before slicing it into pieces about 1/2 inch thick.

Make The Avocado Roll:

• Cover the bamboo mat with plastic wrap to make cleanup easier and prevent rice from sticking. Cut a full size nori sheet in half using scissors to create two half sheets.
• Place half a nori sheet horizontally on the bamboo mat, rough side up. Wet your hands to prevent the rice from sticking. Spread 1/2 - 3/4 cup sushi rice thinly over the nori, leaving 1/2 inch bare at the top.
• Flip the nori sheet over so the rice faces down and the bare top part is now at the bottom. Arrange two layers of avocado slices in the centre.
• To roll the sushi. Lift the edge of the nori closest to you and tuck the bare flap of the nori inside the roll.
• Roll until you've completed the roll.
• Using the mat, give a firm hug with both hands to compress/squeeze the rice to ensure it holds firmly together. Repeat this step to shape the roll further. 
• Sprinkle with crushed sesame seeds, then slice the roll into six pieces with a wet knife in one swift motion. Keep the blade wet by dipping it in water before each cut, and wipe it clean after each slice.
• Serve with soy sauce, wasabi, and pickled ginger (optional).