Begin by rinsing sushi rice under cold water until the water runs clear. Cook rice according to package instructions, typically about 15-20 minutes.

Once cooked, transfer the rice to a bowl and mix in rice vinegar. Allow the rice to cool to room temperature.

While the rice is cooling, slice avocado and seafood into thin strips.

Lay a sheet of nori on a sushi mat or plastic-wrapped towel. Wet hands to prevent sticking.

Spread cooled sushi rice evenly across nori, leaving about an inch at the top. Place slices of avocado and seafood horizontally across rice.

Starting at the edge closest to you, roll the sushi mat tightly away from you, sealing the roll with a wet edge.

Using a sharp, wet knife, cut the roll into bite-sized pieces. Wipe the knife between cuts.

Arrange sliced Dragon Rolls on a plate. Sprinkle with crunchy topping and serve with soy sauce on the side.