Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. If you don't have a rice cooker, bring the rice and water to a boil in a pot, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit covered for 10 minutes.

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

Place a bamboo sushi mat on a clean surface. Lay one sheet of nori, shiny side down, on the mat. With wet hands, spread about 1/2 cup of sushi rice evenly over the nori, leaving a 1-inch border at the top.

Arrange a few slices of avocado, cucumber, and a line of imitation crab meat horizontally across the center of the rice-covered nori.

Carefully lift the edge of the mat closest to you and start rolling the sushi away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the bare edge of the nori. Wet the edge with a little water to seal the roll.

In a small bowl, mix panko breadcrumbs with sesame oil. Heat a non-stick skillet over medium heat and toast the panko mixture until golden brown, about 2-3 minutes. Remove from heat and let cool slightly.

Using a sharp knife, slice the sushi roll into 6-8 pieces. Sprinkle the toasted panko on top of the sushi pieces for added crunch.

Serve the California Crunch Roll with soy sauce, wasabi, and pickled ginger, if desired.