For the Sushi Rice Base:

• 2 cups short-grain sushi rice or medium-grain white rice
• 2½ cups water
• 3 tablespoons rice vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon sea salt

For the Bowl Toppings:

• 8 oz imitation crab sticks shredded or chopped (surimi)
• 1 large ripe avocado sliced or diced
• 1 medium English cucumber thinly sliced or julienned
• ½ cup shredded carrots
• 2 sheets nori dried seaweed, cut into thin strips or small squares
• 2 tablespoons toasted sesame seeds white or black
• 2 green onions thinly sliced

For the Spicy Mayo Drizzle:

• 3 tablespoons mayonnaise Japanese Kewpie mayo preferred
• 1 –2 teaspoons sriracha adjust to taste
• 1 teaspoon soy sauce or tamari
• ½ teaspoon sesame oil