Rinse the sushi rice under cold water until clear and cook according to package instructions before mixing in sushi vinegar while warm and letting it cool.

Slice the avocado and julienne the cucumber.

Lay a bamboo mat with plastic wrap and place a nori sheet shiny side down.

With wet hands, spread about 1 cup of cooled rice over two-thirds of the nori, leaving an inch at the top.

Add avocado, cucumber, and crab in the center of the rice.

Roll tightly using the bamboo mat, sealing with water on the empty edge of nori.

Slice into bite-sized pieces with a wet knife and serve with soy sauce.