In a medium-sized mixing bowl, combine ¼ cup of mayonnaise with 2 tablespoons of sriracha. Stir until smooth. Fold in 8 ounces of chopped imitation crab and let the salad rest for 5 minutes.

Rinse 1 cup of short-grain rice under cold water until clear. In a medium saucepan, combine rinsed rice with 1 ¼ cups of water. Boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes.

Once the rice is fluffy, divide it evenly into two serving bowls.

Spoon the creamy spicy crab salad generously over the rice.

Sprinkle sesame seeds and add finely sliced green onions on top.

Serve with soy sauce, wasabi, and pickled ginger on the side.