Vibrant Fusion Sushi Rolls

Rinse sushi rice until water runs clear, then cook according to package instructions.

Mix rice vinegar, sugar, and salt; gently fold into hot rice and let cool to room temperature.

Lay a nori sheet shiny-side down on a bamboo mat, spread a thin layer of sushi rice evenly, leaving 1 inch at the top.

Arrange crab sticks, cucumber, avocado, and cream cheese in a line across the bottom third of the rice.

Roll tightly using the bamboo mat, sealing the edge with a little water.

For fusion flair, top some rolls with masago and others with cooked shrimp or a drizzle of sriracha mayo.

Slice rolls into bite-sized pieces with a sharp, wet knife.

Garnish with sesame seeds and serve with pickled ginger, wasabi, and soy sauce on the side.