Rinse sushi rice under cold water until the water runs clear. Combine with water in a saucepan and boil, then simmer for 18-20 minutes. Let it sit covered for 10 minutes.

In a small bowl, whisk together rice vinegar, sugar, and salt. Gently fold this mixture into the warm rice until glossy.

Slice cucumber into thin matchsticks or rounds and dice the avocado.

In serving bowls, layer the seasoned sushi rice, followed by cucumber, avocado, and imitation crab meat.

Mix soy sauce and sriracha. Drizzle over the assembled bowls.

Serve immediately with extra soy sauce and pickled ginger on the side.