To make the rice, place in a fine mesh strainer and rise under cold running water until the water runs clear at the bottom. Bring 3 ½ cups water to boil in a medium saucepan with a tight fitting lid. Once it comes to a boil, stir in the rice, cover, reduce heat to low and cook for 20 minutes. Remove from the heat and allow to sit, covered, for 15 minutes.

In a small saucepan, combine 1/4 cup rice wine vinegar, sugar and salt. Bring to a simmer, cooking over low heat until the sugar and salt have dissolved. Remove from heat and set aside.Uncover the rice and fluff with a fork. Transfer to a large bowl and stir in the warm vinegar mixture, with a wooden spoon until sticky. Set to the side and allow to cool to room temperature.

In a small bowl, combine the crab meat with the mayonnaise and the remaining 1 tablespoon vinegar until evenly mixed through.

To assemble, you'll need some glass jars, anything from a pint or below (depending on how big or small you'd like the serving sizes to be). Start each with a spoonful of rice and press it down gently to create a layer. Then top with a sprinkle of nori, then a spoonful of the crab salad, then cucumber and repeat with rice and so on. Again, the amount of layers will depend on how big your jars are. Finish off with avocado and a sprinkling of Furikake. If you plan on serving the jars later, you can toss the avocado with a bit of lemon juice to keep it from browning. Cover with a lid or plastic wrap and store in the fridge until ready to serve. Enjoy!