Rinse sushi rice under cold water until the water runs clear. Cook according to package instructions, adding equal parts water. After cooking, fluff rice with a fork and mix in rice vinegar.

Prepare the vegetables by slicing the avocado into strips and julienning the cucumber into matchsticks.

Assemble by laying a bamboo mat flat and placing a sheet of nori on top. Wet your hands, then spread sushi rice evenly over the nori, leaving a one-inch gap at the top.

Layer imitation crab, avocado strips, and cucumber in the center of the rice-covered nori.

Roll tightly from the bottom edge using the bamboo mat for support. When you reach the exposed edge, seal it with a little water.

Slice the rolls into bite-sized pieces with a sharp knife, apply a gentle sawing motion to keep the shapes intact. Serve with low-sodium soy sauce for dipping.