Prepare sushi rice: Cook short-grain rice, then gently season with rice vinegar, a pinch of sugar and salt while still warm. Let cool completely

Toast crunchy topping: Heat a small amount of oil and toast panko breadcrumbs until golden. Or crush French fried onions for topping texture; set aside

Assemble roll setup: Cover your sushi mat with plastic wrap (optional), place nori (shiny side down), then spread ~½ cup sushi rice evenly atop, dipping fingers in water to prevent sticking . Flip nori so rice is on the outside.

Layer fillings: Across the center of nori place avocado slices, crab strips, cucumber sticks (if using), and drizzle with spicy mayo and optional eel/oyster sauce

Roll tightly: Use the mat or plastic wrap to shape into a firm cylinder, sealing the edge with a bit of water. Chill rolls for 15–30 minutes for easier slicing

Add crunch coating: Roll each cylinder in toasted panko or crushed onions to coat the outside thoroughly

Slice and serve: Using a sharp knife dipped in water or vinegar, slice each roll into 6–8 pieces. Serve immediately with soy sauce, extra spicy mayo, wasabi, or pickled ginger.

Storage tip: If needed store refrigerated for up to 1 day, allowing to return to room temperature before serving