Add 1 cup of instant rice and 1 cup of water to a microwave-safe bowl and microwave on high for four minutes. Combine 1/4 cup rice vinegar, 1/4 cup of sugar, and 1 tsp of salt in a microwave-safe bowl and microwave on high for 30 seconds. Pour the vinegar solution into the cooled rice and mix, then refrigerate it until it is cold and sticky.
Cut the crab meat, cheese, and cucumber into thin strips (about 1/4" x 1/4" x 4"). Spread the rice on the rough side of the seaweed sushi sheet. Place one strip of each filling (or several if the strips are shorter than 4 inches long so that there are no gaps where one of them is missing) across one end of the sheet on the rice, and start rolling it together as tightly as possible.
Once rolled, place the roll in the refrigerator for 30 minutes or until firm enough to cut with a sharp knife into 1-inch segments. Serve with soy sauce and wasabi paste.