1. Rinse rice under cold water until it runs clear. Cook with 1 2/3 cups water in a rice cooker or covered pot until tender; rest 10 minutes.

2. Warm rice vinegar with sugar and salt until dissolved. Fluff rice and gently fold in vinegar mixture; cool to room temp.

3. Shred crab. If desired, mix with 1–2 teaspoons mayo for extra creaminess.

4. Prep produce: slice cucumber into matchsticks; cube or slice avocados and toss lightly with lemon/lime juice. Cut nori into thin strips.

5. Stir together mayonnaise, sriracha, and a squeeze of lime to make spicy mayo; adjust heat to taste.

6. Assemble 4 bowls: add 1 cup cooked sushi rice to each. Top with crab, cucumber, and avocado. Sprinkle nori and sesame seeds.

7. Finish with a drizzle of soy sauce or tamari and a zigzag of spicy mayo. Serve immediately or portion for meal prep.

8. Meal prep/storage: keep sauces separate until serving. Refrigerate bowls up to 3–4 days; add fresh avocado day-of for best color, or toss with extra citrus. Splash rice with a few drops of water before reheating.