Begin by rinsing 1 cup of short-grain white rice under cold water until the water runs clear, which usually takes about 2–3 minutes. Then, cook the rice according to package instructions, typically bringing it to a boil in a pot with 1 ¼ cups of water, then reducing to low heat and simmering for 18–20 minutes. Once tender, let it sit covered for another 10 minutes.

Once the rice has cooled slightly, transfer it to a large bowl and integrate a mixture of 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and a pinch of salt while gently folding with a spatula. The rice should be shiny and sticky but not mushy.

Lay out a bamboo sushi mat on a clean, flat surface and place a damp cloth over it to prevent sticking. Place a sheet of roasted nori, shiny side down, on the mat.

Wet your fingers to prevent sticking and take about 1 cup of the seasoned sushi rice. Evenly press the rice onto the nori, covering about two-thirds of the sheet while leaving the top edge clear.

Layer your ingredients starting with several strands of imitation crab, followed by thin slices of ripe avocado and crunchy cucumber. Drizzle a bit of spicy mayo over the ingredients.

Gently lift the bamboo mat and roll it towards you, tucking the edge of the nori over your fillings. Keep the roll tight but not overly compressed.

Before slicing, dampen the edge of the exposed nori with a little water to help seal the roll. Using a sharp knife, slice the sushi roll into bite-sized pieces.

To finish your sushi, sprinkle a generous amount of tempura flakes on top, and serve with additional spicy mayo or soy sauce for dipping.