Cook Soba according to the package. Meanwhile, mix rice vinegar, sugar, and salt in a medium bowl together. Drain Soba, rinse with running water, and strain water very well. Add Soba into the vinegar mixture and let sit for a couple of minutes. Then move Soba onto a plate lined with a paper towel, and let dry a little.

Cut Tamagoyaki and cucumber into thin and long strips, about 8" long and 1/2" thick (8cm x 1cm). It's OK not to have 8" long pieces, just add pieces together to make the total length be 8”.

Put a sushi mat flat on your work surface with the bamboo slats left to right, so you can roll the mat away from you. Place a piece of seaweed on the sushi mat with one of the seaweed's sides close to the front edge of the sushi mat (the edge near you). Spread about 1/3 of Soba on the seaweed, parallel to the bamboo slats and leaving a 1" (2.5cm) space at the front and far edges of the seaweed. Place Tamagoyaki, a cucumber strip, and a crab stick next to each other in the middle of the Soba. Holding the filling down, roll from the front end of the mat with the sushi mat toward the other end. Tighten the roll like a roll cake, pulling the mat to tighten. Remove the roll from the mat.

Cut the roll into 1 1/2" (3-4 cm) thick rounds. Serve with Soy Sauce and Wasabi if you like.