Instructions

1. Place 1 cup short-grain sushi rice in a fine-mesh strainer and rinse well under cold water to get rid of most of the milky starch. Drain well.
2. Place the rice and 1 cup plus 2 tablespoons water in a small saucepan and bring to a full boil over medium-high heat, stirring once, scraping the bottom and sides of the pot. Cover and cook on low heat for 20 minutes. Meanwhile, make the rice seasoning and sesame mayonnaise.
3. Microwave 2 tablespoons rice vinegar, 1 tablespoon granulated sugar, and 3/4 teaspoon kosher salt together in a small microwave-safe bowl in 15-second increments, stirring between each, until the sugar and salt are dissolved, 15 to 30 seconds total.
4. Microwave 2 teaspoons rice vinegar and 1 teaspoon granulated sugar in a second small microwave-safe bowl for 10 seconds. Stir until the sugar is dissolved. Add 1/2 cup mayonnaise and 2 tablespoons toasted sesame seeds and stir until combined.
5. When the rice is ready, remove the saucepan from the heat. Place a clean kitchen towel between the pot and lid, and let the rice steam, covered, for 10 minutes. Meanwhile, prepare the remaining ingredients.
6. Trim the ends off of 1/2 medium English or 2 Persian cucumbers. Cut lengthwise into 1/4-inch-wide planks. Stack the planks and cut lengthwise again into 1/4-inch wide sticks. Halve and pit 2 medium California Avocados. Cut lengthwise into 1/4-inch-thick slices and peel. Quarter 4 imitation crab sticks lengthwise.
7. Transfer the rice to a large, wide bowl. Drizzle with the seasoned vinegar, then gently fold it in with a rubber spatula until thoroughly combined and cooled to room temperature, about 5 minutes.
8. Stack 4 (10-inch) tortillas on a plate and cover with a damp paper towel. Microwave until warmed and pliable, about 30 seconds.
9. Assemble the wraps 1 at a time: Spread 2 tablespoons of the sesame mayonnaise onto a tortilla, leaving a 1-inch border. Spread 1/4 of the rice (about scant 2/3 loosely packed cup) onto the lower half of the tortilla, leaving the bottom 1/3 empty and a 1-inch border on the left and right sides. Sprinkle the rice evenly with 1 1/2 teaspoons furikake.
10. Lay 4 imitation crab stick quarters across the center of the rice. Arrange 1/4 of the cucumber sticks above and below the crab sticks. Lay 1/4 of the California Avocado slices on top of the crab and cucumber, leaving about 2 inches on the left and right sides of the tortillas unfilled.
11. Fold the sides of the tortilla in toward the center and over the filling. Bring the bottom of the tortilla up and roll the wrap up tightly like a burrito. Cut each wrap in half crosswise or on the diagonal if desired.