Rinse the rice under cold water in a fine-mesh sieve until water runs clear, about 2-3 minutes. Drain for a minute.

In a rice cooker, combine the drained rice with water. Cook according to rice cooker instructions, usually about 15-20 minutes. Let rice rest for 10 minutes after cooking.

Transfer warm rice to a mixing bowl; mix in rice vinegar, sugar, and salt. Fold gently until coated, about 2-3 minutes. Allow to cool.

Julienne the cucumber, slice the avocado, and shred the carrot. Place prepared vegetables on a platter.

Shred imitation crab meat into bite-sized pieces and keep it ready for assembly.

Place a serving of seasoned rice in each bowl, about 1 cup per bowl.

Layer the julienned cucumber, sliced avocado, shredded carrot, and imitation crab meat artfully on top of the rice.

Drizzle with soy sauce or tamari and sprinkle sesame seeds on top.

Serve with optional wasabi and pickled ginger on the side.