Cut avocado and cucumber into thin slices. If you are using fresh crab, cook it and then chop it into small pieces. If you are using canned crab, simply drain it and chop it into small pieces.
Next, set up your workstation. Many people prefer to work on a bamboo mat. Have the nori sheets, sushi rice, and fillings within easy reach.
To make the sushi rolls, place a sheet of nori on a bamboo sushi mat or a clean, dry surface.
Spread a layer of sushi rice over the nori, leaving a ½-inch border on all sides.
Arrange the avocado, cream cheese, cucumber, and imitation crab meat in the center of the rice.
To roll the sushi, first lift up the edge of the mat or surface closest to you and begin to roll it over the fillings, using your fingers to keep everything in place.
Top your sushi with Panko breadcrumbs, tempura flakes, and sesame seeds.
When you get to the end of the nori sheet, wet the ½-inch border with water and continue rolling until the sushi seals. Use a new piece of plastic wrap to wrap around the roll and help you roll it.
Using a sharp knife, cut the sushi roll into 8 pieces from the top of the nori down. Place your knife at the top of the roll and cut it down in a straight line, along the entire roll.
Serve immediately with soy sauce, and pickled ginger. Enjoy!