Rinse the sushi rice under cold water until clear, about 3-5 times.

Combine rinsed rice with water in a medium pot. Bring to a boil, reduce to low, cover and simmer for 18-20 minutes.

Let sit covered for 10 minutes to steam.

Mix rice vinegar, sugar, and salt in a small bowl until dissolved.

Transfer rice to a bowl, fold in vinegar mixture while rice is warm.

Slice cucumber into rounds or matchsticks and dice avocado into pieces.

Assemble bowls by placing sushi rice at the bottom and topping with cucumber, avocado, and crab meat.

Combine soy sauce and sriracha in a bowl, then drizzle over the assembled ingredients.

Serve immediately, optionally sprinkle sesame seeds or nori strips on top.