Rinse 2 cups of sushi rice under cold water until the water runs clear. Combine the washed rice with 2 ½ cups of water, cook, then let sit off heat for 10 minutes, folding in a mixture of rice vinegar, sugar, and salt.

Cover a bamboo sushi mat with plastic wrap and prepare a bowl with water and rice vinegar. Arrange all your sushi ingredients nearby to create a smooth assembly process.

Lay a sheet of nori on the sushi mat. Wet your hands and spread a handful of sushi rice evenly while leaving a ½ inch gap at the top. Place strips of imitation crab, avocado, and cucumber in the center.

Tightly roll the sushi away using the bamboo mat, ensuring a firm roll without squeezing too hard. Seal the roll wetting the nori edge.

Brush the outside with spicy mayo or eel sauce and sprinkle panko or fried onions on top.

Wet a sharp knife and slice the roll into 8 even pieces. Arrange on a platter and optionally drizzle with additional sauces.