Rinse the sushi rice under cold water until the water runs clear, then cook it with a 1:1 water ratio. Mix in rice vinegar while warm and let cool.

In a bowl, mix chopped imitation crab or shrimp with mayonnaise and sriracha to create the spicy topping.

Cut avocado and cucumber into thin strips, keeping them uniform for balance in the roll.

Place nori on the sushi mat, spread sushi rice evenly, flip it over, and add fillings at the bottom edge before rolling tightly.

Slice the rolled sushi into 6-8 pieces, place on a baking tray, and top with the spicy seafood mixture and unagi sauce.

Broil the topped rolls for 1-2 minutes to achieve bubbling and slight browning.