Rinse 1 cup of short-grain white rice under cold water until clear, cook according to package instructions, then let cool slightly before adding rice vinegar blend.

Lay a bamboo sushi mat on a clean surface and wrap it in plastic wrap. Fill a bowl with water and a splash of vinegar to prevent sticking.

Place a sheet of roasted nori on the mat, spread sushi rice evenly, leaving 1 inch at the top edge. Flip over and layer imitation crab, avocado, and cucumber.

Begin rolling sushi by lifting the edge of the mat and tucking it over the fillings, pressing gently, and sealing with wet nori at the end.

Brush the top of the roll with spicy mayo or eel sauce and sprinkle crunchy topping over it, pressing lightly.

Slice the roll into 8 equal pieces with a damp, sharp knife and serve with soy sauce, pickled ginger, and wasabi.