In a medium bowl, mix together ½ cup of mayonnaise and 2 tablespoons of Sriracha until you achieve a smooth and creamy consistency. Fold in 8 ounces of chopped imitation crab gently and set aside.

Rinse 1 cup of sushi rice under cold water until the water runs clear. Cook according to package instructions, typically bringing 1 ¼ cups of water to a boil, adding the rinsed rice, covering, and simmering for about 15 minutes.

Divide fluffy warm rice evenly into two serving bowls, create a base for your meal, and spoon a generous amount of the spicy crab mixture over the rice.

Drizzle a splash of soy sauce over each bowl, sprinkle sesame seeds, and garnish with chopped green onions.

Serve with small dishes of wasabi and pickled ginger on the side.