Step 1

Cook the sushi rice according to the package instructions. When finished cooking, let it rest for 15 minutes. Add the seasoned rice vinegar and stir to combine.

Step 2

In a small bowl, whisk together the Japanese mayo and sriracha.

Step 3

Divide the cooled sushi rice among 4 bowls, and top with the surimi, cucumber, avocado, and 2 nori sheets each.

Step 4

Garnish with the pickled ginger, furikake, and toasted sesame seeds, if desired.

Step 5

Drizzle on the sriracha mayo. Serve immediately with soy sauce and wasabi.