In a medium bowl, combine ¼ cup of mayonnaise with 2 tablespoons of sriracha, whisk until smooth, then fold in 8 ounces of chopped imitation crab and let rest for 5 minutes.

Rinse 1 cup of short-grain rice under cold water until clear, combining with 1¼ cups of water in a pot. Boil over medium heat, cover, and reduce to low for 15 minutes, then let steam off the heat for 10 minutes.

Divide cooked rice evenly into two bowls, creating shallow wells in the center.

Spoon crab salad over the rice wells generously.

Sprinkle sesame seeds and green onions on top.

Serve with small bowls of soy sauce, wasabi, and pickled ginger for customization.