In a medium bowl, blend 1/2 cup mayonnaise with 2 tablespoons sriracha until smooth, then fold in 8 ounces of chopped imitation crab.

Rinse 1 cup of sushi rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice with 1 1/4 cups of water, bring to a boil, then simmer for about 15 minutes.

Fluff the cooked rice with a fork, divide among serving bowls, and spoon the spicy crab mixture generously over the rice.

Drizzle soy sauce over each bowl, then sprinkle with sesame seeds and finely chopped green onions.

Serve with a dollop of wasabi and pickled ginger on the side for customization.