Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.

While the rice is cooling, prepare the vegetables and crab meat. Slice the avocado and cucumber, shred the carrot, and chop the green onions.

To assemble the bowl, divide the sushi rice among four bowls. Top each bowl with sliced avocado, cucumber, shredded carrot, imitation crab meat, and green onions.

Sprinkle sesame seeds over the top and drizzle with soy sauce. Add wasabi and pickled ginger on the side if desired.

Serve immediately and enjoy your crunchy sushi bowl!