Rinse sushi rice under cold water until clear. Cook rice and water in a rice cooker for 18-20 minutes. Let rest for 10 minutes before fluffing.

Mix rice vinegar, sugar, and salt in a medium bowl. Fold into cooled rice gently.

Slice imitation crab meat and mix with Kewpie mayonnaise, sriracha, lime juice, and sesame oil.

Slice avocado and julienne cucumbers. Arrange on a cutting board.

Cover bamboo mat with plastic wrap. Lay a nori sheet shiny-side down. Spread sushi rice, add sesame seeds, crab filling, avocado, and cucumber.

Roll tightly starting from the bottom edge, moisten the top to stick.

Slice rolls into bite-sized pieces with a wet knife.

Serve with soy sauce, wasabi, and pickled ginger.