In a mesh strainer, rinse the sushi rice under cold water, until the water runs clear. Let it drain for10 minutes.

Transfer the rice to the bowl of your Instant Pot. Add the water.

Cook on low pressure for 10 minutes with natural pressure release.

While the rice cooks, add the vinegar, mirin, sugar and salt to a small bowl and whisk together until the sugar dissolves.

Transfer the rice to a large bowl.

Pour the vinegar mixture over the bowl of cooked sushi rice and gently mix to combine with a wooden spatula.

Let it cool down.

Shred crab meat and mix with mayonnaise.

Cover a bamboo sushi rolling mat with plastic wrap.

Place half of the sheet of nori on the mat.

Moisten your hands with water, this will help to avoid the rice sticking to your hands.

Spread 1 cup cooked rice across the nori in an even layer.

Flip over the nori sheet with the rice on it.

Place 2 tablespoon crab mix, avocado and cucumber strips lengthwise across the rice, at the bottom end of the nori sheet closest to you..

Use bamboo mat to lift edges up and over filling. Help with your fingers to keep the filling in place.

Place the bamboo mat over the top and tightly squeeze the roll.

Place the salmon slices on top of the roll, squeeze again with the mat on top to hep it stick to the rice.

Cut the roll into 8-9 pieces with the sharp knife. Moisten the blade with water before every cut.