Prepare the Sushi Rice:

Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in, ensuring even distribution. Allow the rice to cool to room temperature.

Set Up Your Rolling Station:

Place a bamboo sushi mat on a flat surface. Cover the mat with plastic wrap to prevent sticking.

Place a sheet of nori on the mat, shiny side down.

Assemble the Roll:

Wet your hands with a mixture of water and rice vinegar to prevent the rice from sticking to your fingers.

Spread a thin layer of sushi rice evenly over the nori, leaving a 1-inch border at the top.

Arrange slices of avocado, cucumber, and imitation crab meat in a line across the center of the rice.

Roll the Sushi:

Starting from the edge closest to you, lift the bamboo mat and gently roll it over the filling, pressing firmly to shape the roll.

Continue rolling until you reach the uncovered edge of the nori. Moisten the edge with water to seal the roll.

Add Tobiko:

Gently spread a layer of tobiko over the top of the roll. Use a sharp knife to slice the roll into 6-8 pieces.

Serve:

Arrange the sushi pieces on a serving plate. Serve with soy sauce for dipping, and add pickled ginger and wasabi on the side if desired.