Rinse your konjac rice in cool water. Transfer to abowllined withpaper towelsand pat rice dry. Remove paper towel from bowl, leaving just the rice. Mix 1 tbsp of kewpie mayo into the rice. Slice cucumber, avocado, and raw fish into thin strips.

Place a sheet of seaweed paper in the center of abamboo sushi rolling mat. Smear 1 tsp of kewpie mayo all over the seaweed paper. Dump 1/2 of the konjac rice onto the mayo covered seaweed paper. Spread evenly across the whole thing. Carefully flip the seaweed paper so that the rice side is now on the rolling mat. Place cucumber, avocado, and crab meat down the middle of the seaweed sheet, parallel to the bamboo sticks. If your line of fillings is not parallel to the bamboo, it will not roll properly. One end at a time, use the sushi mat to fold and tuck the seaweed over the fillings. Keep the sushi rolled up in the mat and place in the fridge for 15 minutes.

Cut the last piece of seaweed paper in half and then cut each half in thirds. You should end up with 6 little squares. Roll each square into a small cone and secure edges with a tiny bit of water. Stuff cones with remaining rice and raw fish.

Remove sushi roll from fridge and slice into 6 equal pieces. Serve with ginger, soy sauce, andwasabiif desired.