Rinse 1 cup of short-grain sushi rice under cold water until clear. Combine rice with 1.5 cups of water in a rice cooker and cook according to instructions. Let sit covered for 10 minutes, then mix in 2 tbsp rice vinegar, 1 tbsp sugar, and 1 tsp salt.

Thinly slice 8 oz of imitation crab meat in a bowl. Mix in 2 tbsp Kewpie mayonnaise, 1 tbsp sriracha, 1 tsp lime juice, and 1 tsp sesame oil until well-coated.

Slice 1 ripe avocado in half, remove the pit, and thinly slice. Julianne 1-2 Persian cucumbers into thin strips.

Place nori, shiny side down, on bamboo mat. Wet hands, spread 3/4 cup rice over nori, leaving 1 inch at the top. Add spicy crab filling, avocado slices, and cucumber strips. Roll tightly and seal with a touch of water.

Use a sharp knife dipped in warm water to slice roll into 6-8 pieces. Serve immediately with soy sauce, wasabi, and pickled ginger.