1-Rinse the rice: Rinse the rice under cold water until the water runs clear and drain well.

2-Cook the rice: Transfer the rice to a saucepan with 2 1/4 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 10 minutes.

3-Prepare vinegar mixture: In a small saucepan, combine 4 tablespoons of rice vinegar with sugar and salt. Heat over medium heat until the sugar dissolves, then cool and pour over the cooked rice. Toss to coat evenly.

4-Make spicy mayo: Whisk together mayonnaise and sriracha, then transfer to a resealable bag for drizzling.

5-Prepare soy sauce mixture: Whisk together soy sauce and the remaining 1 tablespoon vinegar, and set aside.

6-Prepare crab mixture: In a large bowl, gently toss the crab meat, cucumber, carrots, nori, pickled ginger, and avocado, or keep the ingredients separate to layer in bowls over the rice.

7-Assemble bowls: Divide the rice into 4 or 5 bowls. Top with the crab mixture.

8-Drizzle sauces: Drizzle the soy sauce mixture over each serving. Cut a small tip from the mayo and sriracha bag and drizzle over each bowl.

9-Serve immediately: Serve shortly after assembling to prevent the avocado from browning.

10-Garnish: Garnish with black and toasted sesame seeds.