1. Rinse sushi rice under cold water until water runs clear, then combine with water in a pot or rice cooker and cook until tender.

2. Mix rice vinegar, sugar, and salt; fold into cooked rice and set aside to cool slightly.

3. In a bowl, combine shredded crab sticks with mayonnaise (or Greek yogurt) and a drizzle of soy sauce or sriracha for spice.

4. Prepare toppings: slice cucumber and avocado, toast sesame seeds, and shred nori if using.

5. Divide rice between two bowls, drizzle each with a little sesame oil.

6. Top rice with crab mixture, cucumber slices, and avocado slices.

7. Sprinkle sesame seeds and shredded nori over each bowl.

8. Drizzle with soy sauce and/or spicy mayo or sriracha to taste.

9. Serve immediately or refrigerate components separately for meal prep.