Prepare the Sushi Rice: Rinse the sushi rice under cold water until clear, then drain. In a saucepan, combine rice and water, bring to a boil. Reduce heat, cover, and simmer for 18 minutes. Mix in vinegar, sugar, and salt. Cool rice to room temperature.

Set Up Your Rolling Station: Lay a bamboo mat covered in plastic wrap on a flat surface. Prepare a bowl of water mixed with rice vinegar to keep hands moist. Arrange all ingredients for easy assembly.

Assemble the Roll: Place nori sheet shiny side down. Spread cooled sushi rice over two-thirds of nori. Flip nori, layer fillings (crab, avocado, cucumber, and optional ingredients).

Roll the Sushi: Start from the nearest edge, roll the mat away, tucking fillings tightly. Moisten edge with water to seal the roll. Ensure the roll is tight and uniform in shape.

Add the Crunch: Brush the top with spicy mayo or eel sauce. Sprinkle with panko breadcrumbs or fried onions, pressing to adhere for added crunch.

Slice and Serve: Use a sharp, damp knife to slice roll into 8 pieces. Drizzle with extra sauce if desired. Serve with soy sauce, pickled ginger, and wasabi.