Take two cups of rice and let it soak in water for about 20 minutes. (That will help it get more sticky!)
Cook rice in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, you can use a saucepan.
Let the rice cool. (I spread it out on plates to let it cook faster.)
While the rice is cooking, shred your imitation crab and mix it with cream cheese.
Cover a bamboo sushi mat with plastic wrap. Place a seaweed sheet rough-side up on the mat.
Moisten your hands and scoop a handful of rice onto the seaweed. Press the rice to spread it evenly up to the edges, moistening your fingers as you go.
Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go.
Using both hands, carefully flip the seaweed over and put the rice on the bottom.
Scoop some cream cheese mixture and avocado onto the sushi roll.
Roll the sushi away from you with your hands, tucking the insides as you go. Roll a little, then unroll and pull plastic away so it won't roll up into the sushi. Then roll again. Repeat that process until it is all rolled up!
This makes 2 sushi rolls and feeds about 4 people.
Cut the sushi into 6 pieces.