In a medium bowl, combine ½ cup of mayonnaise and 2 tablespoons of Sriracha, stirring until smooth and pink. Gently fold in 8 ounces of chopped imitation crab, ensuring an even coating of the creamy mixture. Let this crab mixture sit for about 10 minutes while you prepare the rice.

Rinse 1 cup of sushi rice under cold water until the water runs clear. In a pot, combine the rinsed rice with 1 ¼ cups of water, bring to a boil, then reduce heat to low, covering tightly. Simmer for 15 minutes, then let it sit, covered, for an additional 10 minutes.

Fluff the rice with a fork and spoon generous portions into serving bowls. Top each bowl with the creamy crab mixture.

Drizzle each bowl with 1-2 tablespoons of soy sauce, sprinkle with sesame seeds, and add chopped green onions.

Serve each bowl with a side of wasabi and pickled ginger for customization.