Rinse 1 cup of sushi rice under cold water until the water runs clear. Transfer to a rice cooker with 1.5 cups of water and cook according to instructions.

In a small bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until fully dissolved. Gently fold this mixture into the warm cooked sushi rice.

Slice half a cucumber into thin strips. Slice and dice a ripe avocado into bite-sized pieces.

Layer seasoned sushi rice in each bowl. Arrange cucumber and avocado atop the rice, then flake imitation crab or your chosen protein over the vegetables.

Mix 2 tablespoons of soy sauce and 1 tablespoon of sriracha. Drizzle this sauce over each bowl.

Sprinkle sesame seeds or chopped nori strips as garnish. Serve immediately.