Begin by rinsing the sushi rice under cold water until the water runs clear. Cook according to package instructions, combining with 1¼ cups of water. Once cooked, mix in the rice vinegar and allow it to cool.

Lay out a bamboo sushi mat on a flat surface and place a sheet of nori, shiny side down.

Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving 1 inch at the top.

Place thin slices of seafood, avocado, and crunch toppings in a line across the center of the rice.

Carefully lift the edge of the bamboo mat and start rolling tightly away from you.

Dampen the exposed edge of the nori with water to seal the roll.

Transfer to a cutting board, wet a sharp knife, and slice the roll into six to eight pieces.

Serve the sliced Dragon Rolls with soy sauce, wasabi, and pickled ginger for a delightful presentation.