Step 1: Prepare the Sushi Rice

Rinse the sushi rice under cold water until the water runs clear.

Drain and let it sit for 30 minutes (optional for better texture).

In a pot, add the rice and water, bring to a boil, then cover and simmer on low for 20 minutes.

Turn off the heat and let it sit covered for 10 minutes.

Stir in rice vinegar, spread the rice in a shallow pan, and let it cool.

Step 2: Make the Crab Salad

Shred or chop the imitation crab.

In a bowl, mix crab, chopped scallions, 2 tbsp mayonnaise, and 2 tbsp Sriracha.

Step 3: Prepare the Spicy Mayo

In a small bowl, mix 2 tbsp mayonnaise with 1 tbsp Sriracha. Transfer to a squeeze bottle.

Step 4: Assemble the Sushi Rolls

Wrap a bamboo sushi mat in plastic wrap.

Cut nori sheets in half and place one half, shiny side down, on the mat.

Wet your fingers and press ½ cup of rice evenly over the nori, leaving ½-inch empty space on top.

Sprinkle with sesame seeds and flip the nori so the rice is on the bottom.

Step 5: Roll and Slice the Sushi

Place the crab salad and cucumber in a horizontal line near the bottom of the nori.

Use the sushi mat to roll the sushi tightly, pressing firmly.

Place the roll on a cutting board, seam-side down, and slice into bite-sized pieces.

Drizzle with spicy mayo before serving.