Cook the sushi rice. Rinse the sushi rice thoroughly under cold water until the water runs clear. This step removes excess starch and helps achieve the sticky, fluffy texture that defines sushi rice. Add the rinsed rice and water to a rice cooker or saucepan and cook according to package instructions. Once done, let the rice rest for 10 minutes.

Season the rice. While the rice is resting, combine rice vinegar, sugar, and salt in a small saucepan over low heat. Stir just until the sugar dissolves, then remove from heat. Gently fold the vinegar mixture into the warm rice with a spoon or rice paddle. Be careful not to mash the grains. Let the rice cool slightly while you prepare the other ingredients.

Prep the toppings. Chop or flake the imitation crab meat into bite-sized pieces. Dice the avocado and cucumber, and julienne the carrots if you’re including them. You can also mix the mayonnaise and sriracha in a small bowl to create a quick spicy mayo.

Assemble the bowls. Divide the sushi rice between serving bowls. Arrange the crab, avocado, cucumber, and any other toppings neatly on top. Drizzle with spicy mayo and soy sauce or coconut aminos. Sprinkle with sesame seeds and garnish with strips of nori, pickled ginger, and wasabi if desired.

Serve immediately. These bowls are best enjoyed fresh while the rice is slightly warm and the toppings are crisp and cool. Mix everything together before eating to distribute the flavors.