Rinse sushi rice under cold water in a fine-mesh sieve until the water runs clear. Bring 2 1/2 cups of water to a boil in a medium saucepan, add the rice, cover, and simmer on low for about 20 minutes. Once cooked, remove from heat and let it sit, covered, for 10 minutes.

In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Let it cool slightly.

Start by scooping a generous helping of sushi rice into the bottom of each bowl. Next, artfully arrange the avocado slices, cucumber, and shredded crab on top. Sprinkle with sesame seeds and add a dollop of seaweed salad if using.

Drench everything with a little soy sauce for that salty umami goodness. Adjust to taste.

Grab chopsticks or a fork, invite your family to the table, and enjoy your restaurant-style California Roll Sushi Bowls at home.