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Rinse the rice in a strainer or colander until the water runs clear.
Place the rice and the 1 ½ cups water in a medium saucepan. Bring to a soft boil, then reduce the heat to low. Cover and simmer for 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Transfer it to a large mixing bowl and allow to cool to room temperature.
In a small bowl, combine the rice vinegar, sugar, and salt. Microwave for 30 seconds until sugar dissolves.
Pour mixture on the rice and gently stir to combine.
Mix in the carrots, cucumber, and crab.
Scoop into bowls and top with avocado, seaweed, and sesame seeds. Serve with soy sauce and wasabi, if desired.