In a small saucepan over medium heat place the rice wine vinegar, coconut sugar and Kosher salt and heat quickly to dissolve the sugar. Or add ingredients to a microwave safe bowl and heat for 20-30 seconds until the sugar is dissolved.

Place the sorghum in a small bowl and add the vinegar mixture and stir well.

Cut the nori sheets in half. Place the shiny side down in your left hand. Use your right hand to place about 1/3 cup seasoned sorghum on half the nori in a rectangular shape. Put 1 ounce crab meat, about a tablespoon of carrots, about a  tablespoon of cucumber, a slice of avocado and sprinkle some of the sesame seeds on top. Use your right hand to fold up the bottom left hand corner of the nori. Keep rolling it tightly while bringing it to the top edge of the nori so it will form a cone.  You can use a fork to press back the crab/vegetable mixture deeper into the roll tightening it up. Place a small amount of wasabi on the bottom right hand corner which will help seal the nori. Repeat with remaining ingredients.