For the rice:
1 cup short-grain sushi rice
1 cup water
2 tablespoons rice vinegar
1 tablespoon granulated sugar
1/2 teaspoon fine salt
For the wraps:
12 ounces imitation crab meat (shredded or in sticks)
1/2 cup mayonnaise
2 tablespoons Sriracha hot sauce
2 teaspoons rice vinegar
1/4 teaspoon fine salt
2 medium avocados, diced small
1 tablespoon toasted sesame seeds or furikake
6 roasted nori (seaweed) sheets
Soy sauce or tamari and wasabi paste, for dipping (optional)
Rinse the rice thoroughly and drain. Place the rice and 1 cup water in a small saucepan over medium heat and bring to a boil. Reduce the heat to the lowest setting, cover, and cook until the rice is tender, about 15 minutes. Remove the pan from the heat and let sit covered for 10 minutes more. Meanwhile, heat the vinegar, sugar, and salt in a small saucepan or microwave-safe bowl until hot and the sugar and salt are dissolved when stirred; set aside.
Transfer the rice to a medium bowl, drizzle with the vinegar mixture, and stir to combine until the rice has absorbed all of the mixture. Transfer the sushi rice to a pie plate or round cake pan, spread into an even layer, and let cool slightly.
If your crab is not already shredded, halve each stick lengthwise, then cut in half crosswise. Thinly slice the pieces lengthwise to shred. Mix the crab meat, mayonnaise, Sriracha, vinegar, and salt in a large bowl until combined. Spread in an even layer on top of the rice. Place the diced avocado over the crab and sprinkle with the sesame seeds or furikake.
Using kitchen shears, cut each nori sheet into 6 rectangles. To serve, use a spoon to scoop straight down into the pie dish and scoop about 2 tablespoons onto a piece of seaweed. Serve with soy sauce and wasabi for dipping, if using.