Prepare rice in a rice cooker with water according to manufacturer's instructions; keep warm. In a small dish, whisk sugar into vinegar; drizzle over cooked rice and toss well. Allow rice to cool slightly at room temperature (about 30 min.); cover loosely with plastic wrap and cool in the refrigerator until completely cold. In a large mixing bowl, whisk Sriracha dip with soy sauce and sesame oil. Stir in crab; gently fold in avocado. Set crab salad aside. Spoon ½ of the rice evenly into 2 pint-sized glass canning jars, pressing down lightly. Layer ½ of the crab salad on top of the rice; layer ½ of the ginger, cucumber, onion and carrot on top of the crab. Repeat with remaining rice, crab salad, ginger and veggies. Finish jars with garnishes to taste. Cover jars; store chilled for up to 24 hrs. Enjoy directly from the jars or pour contents onto a plate.