Rinse the rice until the water runs clear. Combine with water, boil, reduce heat, cover, and simmer for 15 minutes. Let it rest for 10 minutes.

Mix rice vinegar, sugar, and salt until dissolved. Fold the mixture into the cooked rice gently.

Prep toppings: shred imitation crab, julienne carrot, slice cucumber, and cut avocado. Break nori into squares. Mix mayonnaise and sriracha.

Assemble bowls with rice, imitation crab, carrot, cucumber, avocado, nori, and sesame seeds. Drizzle with sriracha mayo.