Wash the sushi rice under cold water until the water runs clear.

Cook according to package instructions.

Once cooked, mix in rice vinegar and sugar while it’s still hot.

Note: Perfect sushi starts with perfect rice. Make sure it’s not too mushy or too hard!

Heat a pan over medium heat.

Add the panko breadcrumbs, stirring constantly until golden brown.

Warning: Keep an eye on your panko! They can go from perfectly golden to burnt in a flash.

In a bowl, combine shredded crab meat, mayonnaise, and sriracha sauce.

Mix until well combined.

See also Crispitos Recipe - A Delicious Journey

Place a sheet of nori on a bamboo mat covered with plastic wrap.

Spread an even layer of sushi rice over the nori, leaving a small margin at the top.

Lay down slices of cucumber and avocado, and a line of the crab mixture along the bottom edge of the rice.

Note: Don’t overfill your sushi roll, or you’ll have a culinary disaster on your hands!

Lift the edge of the bamboo mat closest to you and roll it over the ingredients to enclose them.

Gently squeeze the roll as you go to keep it tight.

Once rolled, sprinkle the toasted panko over the roll, pressing lightly so it sticks.

With a sharp knife, cut the sushi roll into bite-sized pieces.

Serve with soy sauce for dipping.

Tip: A wet knife will cut through sushi more cleanly, preventing the rice from sticking!