Prepare the rice according to package instructions. Rinse 1 cup of rice under cold water until the water runs clear, then cook it in a medium saucepan with 2 cups of water.

In a small saucepan, combine ¼ cup of soy sauce, 2 tablespoons of sugar, and 2 tablespoons of mirin. Heat and simmer until it thickens slightly.

Dice the imitation crab, cucumber, and avocado. Chop cilantro and arrange ingredients in bowls for assembly.

In a skillet, heat 1 tablespoon of olive oil. Add ½ cup of panko breadcrumbs and stir for 2-3 minutes until golden brown.

In a bowl, combine ¼ cup of mayonnaise with 1 tablespoon of sriracha to make spicy mayo. Adjust spice level as desired.

Scoop rice into bowls, layer with imitation crab, cucumber, avocado, drizzle with eel sauce and spicy mayo, and top with toasted panko.