Prepare sushi rice by drizzling sushi vinegar onto freshly cooked rice for each color.

For the white rice, mix gently without crushing the grains.

For the pink rice, scatter sakura denbu (fish flakes) and mix gently.

For the green rice, scatter aonori (seaweed flakes) and mix gently.

Cover a sushi mat with plastic wrap.

Cut a nori sheet in half and place it on the prepared sushi mat.

Cover the nori with stripes of white, pink, and green sushi rice, each about 1 cm wide.

Flip the rice-covered nori sheet over.

Arrange avocado and imitation crab sticks (cut into wedges) horizontally across the nori.

Use the sushi mat to tightly roll up the sushi.

Leave about 1/3 of the sushi rice unrolled to help seal the roll.

Continue rolling, ensuring all ingredients are pressed in.

Using a damp knife, cut the roll into six pieces.

Serve with soy sauce or wasabi soy sauce, pulling the knife towards you rather than pressing down to avoid crushing the roll.