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Place rice in a large colander and rinse with cold water until water runs clear.
Meanwhile, in a small saucepan heat 3 tablespoons vinegar to a simmer.
Remove from heat and whisk in sugar and salt until dissolved.
Place vinegar mixture and rice in a large bowl and toss to combine.
Let cool completely.
In a medium bowl, toss cucumber, avocado, carrot and crabmeat until combined.
Divide rice evenly between four serving bowls and top with cucumber mixture.
In a small bowl, whisk together remaining 2 tablespoons rice vinegar and soy sauce.
Drizzle over the top and garnish with pickled ginger and sesame seeds.