In a mixing bowl, combine 1/2 cup mayonnaise with 2 tablespoons of sriracha, blending until smooth and creamy. Gently fold in 8 ounces of chopped imitation crab, ensuring each piece is coated with the mixture. Set aside.

Rinse 1 cup sushi rice under cold water until water runs clear. Cook rice according to package instructions. Typically, bring to boil, then reduce to simmer for about 15 minutes. Let sit covered for an additional 10 minutes, then fluff with a fork.

Distribute the warm rice evenly into two serving bowls. Top each bowl with the creamy crab mixture.

Drizzle soy sauce or tamari over each bowl. Sprinkle sesame seeds and chopped green onions on top.

Serve with wasabi and pickled ginger on the side.