Begin by rinsing the sushi rice under cold water until the water runs clear. Drain thoroughly, then combine the rice and 2 1/2 cups of water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff the rice with a fork and gently stir in rice vinegar. Allow to cool slightly.
While the rice cools, prepare the crab mixture by gently mixing the crab meat with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil in a large bowl. Set aside.
Chop the cucumber into small dice and chop the pickled ginger into thin strips. Arrange all your toppings and prepare the sliced avocado for assembly.
Divide the seasoned rice evenly among four bowls, spreading it into a flat, even layer. Top each portion with a scoop of crab mixture, then arrange cucumber, ginger, and avocado slices on top. Garnish with toasted sesame seeds.
Finish by drizzling additional soy sauce if desired, and serve immediately. The bowls should look vibrant with colorful toppings and have a mix of soft rice and crisp, fresh vegetables.
