Cook 1 cup of white or brown rice according to package instructions, then spread on a plate to cool for about 10 minutes.

Chop imitation crab, slice cucumber thinly, dice avocado, and chop cilantro. Set aside in separate bowls.

In a small bowl, combine ½ cup of mayonnaise with 1-2 tablespoons of Sriracha and refrigerate for 10 minutes.

In a saucepan, mix ¼ cup of soy sauce, 2 tablespoons of brown sugar, and 1 tablespoon of mirin. Heat until thickened, about 5 minutes.

Heat 1 tablespoon of olive oil in a skillet and toast ½ cup of panko breadcrumbs until golden brown, about 3-5 minutes.

In serving bowls, layer rice, imitation crab, cucumber, avocado, sprinkle cilantro, and drizzle with eel sauce and spicy mayo. Top with toasted panko.