Rinse & drain rice in a fine strainer, then place into a saucepan and 3 cups water.

Cover, and bring rice to a boil over high heat.

Stir together rice vinegar, sugar, and salt until dissolved in a small bowl; set aside.

Reduce the heat on the rice to “low”, and simmer for 15 minutes.

Remove from heat and allow to stand, covered, for 5 minutes.

Stir in vinegar mixture until well incorporated and no lumps of rice remain.

Allow to cool at room temperature. (For a shinier appearance, use an electric fan to cool rice rapidly.)

Spread rice in an even layer on a bamboo roller.

Lay a sheet of nori across the layer of rice.

Spoon a layer of crabmeat in a row along the bottom edge of each nori sheet.

Add thinly sliced cucumber, carrots, avocado, and other veggies according to your preference.

Roll nori sheet around the crabmeat & veggie filling, starting on the filling side until completely wrapped.

Cut each roll into 1” pieces.

Arrange on the plate and drizzle Yum-Yum sauce over the top