Cook the Sushi Rice:

• Rinse the sushi rice under cold water until the water runs clear.
• Combine the rice and water in a pot and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes.
• In a small bowl, mix the rice vinegar, sugar, and salt until dissolved.
• Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.

 Prepare the Spicy Crab Filling:

• In a medium bowl, mix the crab meat, mayonnaise, and sriracha until well combined. Adjust the sriracha to your desired spice level.

 Assemble the Sushi Rolls:

• Place a nori sheet on a bamboo sushi mat (or a clean kitchen towel).
• Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
• Arrange a line of julienned cucumber, avocado slices, and a generous spoonful of the spicy crab mixture in the center of the rice.

 Roll Tightly:

• Lift the edge of the sushi mat closest to you and roll it over the filling, pressing gently to shape the roll.
• Continue rolling until the entire sheet is rolled up. Seal the edge with a bit of water if needed.

 Slice and Serve:

• Use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
• Repeat with the remaining nori sheets and filling.
• Serve with soy sauce for dipping and optional garnishes like pickled ginger, wasabi, or sesame seeds.