Rinse 1 cup of short-grain white rice under cold water until the water runs clear. Combine rice and 1 ¼ cups of water in a medium pot and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes.

In a separate bowl, whisk together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Once rice is cooked, let it stand covered for 5 minutes, fluff with a fork, and stir in the vinegar mixture.

Prepare toppings: Shred 1 medium carrot, julienne 1 small cucumber, and slice ½ avocado just before serving.

Distribute the seasoned rice evenly among 2-3 serving bowls. Arrange protein (8 ounces of halal imitation crab) and prepared vegetables on top.

Sprinkle nori strips on top, and drizzle with sriracha or soy sauce if desired. Serve immediately.