Rinse 2 cups of short-grain white rice under cold water until the water runs clear. Combine with 2 ½ cups of water, cook for 18-20 minutes.

Prepare a bamboo sushi mat wrapped in plastic wrap. Fill a bowl with water mixed with rice vinegar.

Lay a sheet of nori, spread rice, and add imitation crab, avocado, and cucumber.

Roll the sushi tightly using the bamboo mat, sealing the edge with water.

Brush with spicy mayo or eel sauce, sprinkle with panko or onions.

Slice the roll into 8 pieces with a damp knife and serve with sauces.