Rinse the sushi rice under cold water until the water runs clear. In a medium saucepan, bring 1 ½ cups water to a boil. Add the rice, then reduce the heat to low, cover, and cook for 10 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes.

In a small bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice has finished sitting, pour the vinegar mixture over the rice and gently stir to combine. Let the rice cool slightly while you prepare the rest of the ingredients.

While the rice is cooling, slice the avocado and julienne the cucumber. Shred the crab meat (if using imitation crab, break it into pieces). Cut the nori into small strips if desired, and set aside.

In a small bowl, mix the mayonnaise and sriracha together to make the spicy mayo. Adjust the amount of sriracha to your preferred spice level.

Once the rice is ready and slightly cooled, divide it evenly into two bowls. Top each bowl with shredded crab, sliced avocado, julienned cucumber, and nori strips. Drizzle with soy sauce and spicy mayo.

Sprinkle sesame seeds over the top for added flavor and texture. Serve immediately and enjoy!