In a medium-sized bowl, mix together ½ cup of mayonnaise and 2 tablespoons of sriracha until smooth and creamy. Gently fold in 1 cup of chopped imitation crab meat.

Let the mixture rest for about 5 minutes.

Rinse 1 cup of short-grain rice under cold water. Combine the rinsed rice with 1 ¼ cups of water in a pot. Bring to a boil, then reduce heat, cover, and steam for 10 minutes.

Fluff cooked rice with a fork and divide it into four bowls, creating a well in the center of each portion.

Spoon generous amounts of the crab mixture over the rice.

Sprinkle sesame seeds and sliced green onions over the crab salad.

Serve with soy sauce, wasabi, and pickled ginger on the side.