Begin by rinsing 2 cups of short-grain sushi rice under cold water until the water runs clear, which typically takes about 2-3 minutes. Cook the rice according to package instructions, typically in a rice cooker or on the stovetop. Once cooked, let it cool slightly, then mix in rice vinegar, sugar, and salt while it’s still warm.

While the rice cools, take an English cucumber and a ripe avocado. Thinly slice both lengthwise into long strips to ensure they fit nicely into the rolls. If using pre-cooked shrimp or crab meat, prepare them in bite-sized pieces.

Prepare a bamboo sushi mat by covering it with plastic wrap. Lay a sheet of nori, shiny side down, on the mat. Ensure the nori is positioned with the longest side facing you.

Wet your hands with water to avoid the sushi rice sticking. Take about 1 cup of prepared sushi rice and spread it over the nori, covering about two-thirds of the sheet.

In the center of the rice-covered nori, arrange a layer of shrimp or crab, along with cucumber and avocado slices. Drizzle sriracha sauce if you like it spicy.

Starting from the edge closest to you, use the bamboo mat to begin rolling the sushi away from you, tucking the edge securely over the fillings. Continue to roll until you reach the empty end of the nori.

Using a sharp knife dipped in water, carefully slice the roll into eight equal pieces. Arrange the sliced rolls on a platter and serve with soy sauce and extra sriracha on the side.