Rinse 2 cups of short-grain white rice under cold water until the water runs clear, roughly 2-3 times. Cook the rice in a rice cooker or stovetop with 2.5 cups of water. In a small saucepan, combine 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt over medium heat until dissolved. Fold this mixture into the warm rice and let cool.

Prepare your rolling station with a bamboo sushi mat wrapped in plastic wrap. Fill a bowl with a mix of water and rice vinegar to prevent sticking. Gather avocado, cucumber, and imitation crab for assembly.

Position a nori sheet shiny-side down on the sushi mat. With wet hands, spread a thin layer of cooled sushi rice over the nori. Flip the nori and layer crab, sliced avocado, and cucumber across the center.

Starting from the end closest to you, lift the bamboo mat and roll the sushi away, keeping the filling tightly packed. Seal the edge of the nori with a little water.

Brush the top with spicy mayo or eel sauce. Sprinkle panko breadcrumbs or crispy onions on top, pressing lightly to adhere.

Slice the roll into 8 even pieces with a sharp, damp knife. Wipe the knife between cuts. Serve with extra sauce and garnishes.