Sean's Kimbap ( Korean "Sushi" Rolls)

recipe from my sister-in-law, Sean!  

Servings - 3   Serving Size - one full roll, cut into 6 pcs   Points Plus per serving - 7 points+ w/avocado, 6 points+ wo/ avocado

Nutritional Information for roll w/ avocado - Calories - 279.9,   Total Fat - 5.1g,   Carb. - 48.9g,   Protein - 8.4g,   Fiber - 4.5g

Nutritional Information for roll without avocado - Calories - 248.8,   Total Fat - 2.9g,   Carb. - 47.6g,   Protein - 8.1g,   Fiber - 3.5g

3 sheets of Roasted Seaweed ( sushinori ) 

2 cups cooked white short grain, sushi rice, warm

1 tsp. toasted sesame oil

1/2 tsp. sugar 

3 TBS. plain rice vinegar

1 TBS. roasted white sesame seeds

3 pcs. of imitation crab meat, sliced into small logs

1 carrot, sliced into small logs

1 english cucumber, sliced into small logs

1/4 of an avocado, sliced into small strips

1 bamboo mat - for rolling ( optional ) 

1. Mix the warm rice with the sesame oil, sugar, rice vinegar and sesame seeds. 

2.  To assemble rolls, place one sheet of sushinori on bamboo mat, if using.  Spread 2/3 cup of rice on the sheet, leaving about a 1/2 inch toward the top without rice. 

3.  Place the meat and the veg at the end toward you, in a long strip across the sushi sheet.  

4.  Roll up jellyroll style away from you. ( you can use the bamboo mat to help you do this if you are using)  When you get to the end, you can wet the seaweed sheet to allow it to stick to itself. Squeeze the roll tight.   Cut into 6 equal slices and serve cut side up.  Repeat with remaining ingredients to make three rolls total.