Cook the sushi rice according to package instructions, rinsing until the water runs clear. Combine with rice vinegar, sugar, and salt while warm and let it cool to room temperature.

In a bowl, shred the crab sticks, then mix with mayonnaise and sriracha until creamy.

Lay a sushi bamboo mat flat and cover with cling film. Place a sheet of nori shiny side down on the mat.

Spread sushi rice evenly over nori using wet hands, leaving an inch at the top edge uncovered.

Flip the nori so rice is down. Spread crab mixture in the center, then add slices of avocado and cucumber.

Start rolling from the closest edge, using the bamboo mat to keep the roll tight. Seal with water.

For an inside-out roll, spread remaining crab mixture on top and press gently.

Slice the roll into eight pieces with a wet knife and serve with soy sauce, pickled ginger, and wasabi.