Rinse sushi rice under cold water until the water runs clear. Cook in a rice cooker with water, bring to a boil and simmer for 15 minutes. Let it steam off heat for 10 minutes. Mix rice vinegar, sugar, and salt until dissolved, then fold into warm rice.

Prepare a bamboo sushi mat covered with plastic wrap. Fill a small bowl with water mixed with rice vinegar for wetting hands.

Place a sheet of nori on the sushi mat. Spread a thin layer of cooled sushi rice over the nori, leaving a ½ inch border. Flip the nori with rice side down, layer with imitation crab, avocado, and cucumber.

Roll the sushi tightly from the edge closest to you, applying gentle pressure until sealed. Use water to seal the edge.

Brush the roll with spicy mayo or eel sauce, sprinkle with panko breadcrumbs and press lightly.

Slice into 8 equal pieces with a sharp knife, serve with soy sauce, pickled ginger, and wasabi.