Rinse the sushi rice under cold water until the water runs clear, then cook it according to package instructions (usually 20 minutes).

In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved.

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.

In a separate bowl, mix the shredded imitation crab meat with the mayonnaise until well combined.

To assemble, use a ring mold or a clean 1-cup measuring cup lined with plastic wrap.

Press a layer of seasoned rice firmly into the bottom of the mold (about 1 inch thick).

Add a layer of diced avocado, followed by a layer of diced cucumber.

Add a generous layer of the creamy crab mixture on top of the vegetables.

Finish with a final thin layer of rice and press down gently to compact the stack.

Carefully invert the mold onto a serving plate and remove the mold (and plastic wrap if used).

Garnish with sesame seeds and nori strips. Serve immediately with soy sauce on the side.