Rinse the sushi rice under cold water until the water runs clear. Place it in a small pot with the water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and let it rest covered for 10 minutes.

While the rice rests, stir together the rice vinegar, sugar, and salt in a small bowl until dissolved. Transfer the warm rice to a mixing bowl and gently fold in the vinegar mixture. Let the seasoned rice cool to room temperature.

Lay one nori sheet on a bamboo mat or clean cutting board with the shiny side down. Spread about 3/4 cup of seasoned rice evenly over the nori, leaving a 1-inch border at the top edge. Sprinkle a few black sesame seeds over the rice.

Arrange avocado slices in a line across the center of the rice. Add a row of edamame alongside the avocado. Lift the mat and roll the sushi tightly from the bottom edge, pressing gently to seal. Repeat with the remaining nori sheets and fillings.

Use a sharp knife to slice each roll into 6-8 pieces. Arrange the pieces on a serving plate so some edamame pieces peek out like legs for a crawly effect. Serve with soy sauce on the side.