Rinse 1 cup of sushi rice until water runs clear and drain well. Add to medium pot with 1.5 cups of water, bring to boil, reduce to low, cover, and simmer for 18-20 minutes.

Let cooked rice sit covered for 10 minutes. In a small bowl, combine rice vinegar, sugar, and salt until dissolved. Gently fold into the rice.

Thinly slice half a cucumber and dice one ripe avocado for a beautiful presentation.

Layer about 1/2 cup of sushi rice in individual bowls, topped with cucumber, avocado, and shredded imitation crab.

Mix soy sauce with sriracha to taste, then drizzle over the assembled bowls.

Serve immediately, optionally with pickled ginger and wasabi.