Begin by rinsing 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice with 1.5 cups of water in a medium saucepan, bring to a boil, then reduce to low, cover, and simmer for 18 minutes. Let it sit covered for an additional 10 minutes.

Transfer the warm rice to a large bowl and gently fluff with a fork. Mix together 3 tablespoons of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt until dissolved. Pour this over the rice and fold it in carefully, then allow to cool to room temperature.

Slice half a cucumber into thin strips and dice one ripe avocado. Set aside.

Spoon a generous serving of the cooled sushi rice into individual bowls. Arrange the cucumber strips, diced avocado, and imitation crab meat artistically on top of the rice.

Drizzle soy sauce over the top, and add sriracha if desired.

Serve immediately to enjoy the best flavors and textures.