1-Getting started: First, rinse 2 cups of Japanese short or medium grain rice under cold water until the water runs clear, then drain it well. Add the rice and 2 cups of cold water to a heavy saucepan, bring it to a boil over medium-high heat, and then reduce to a low simmer. Cover and cook for about 15 minutes until the water is absorbed, then remove from heat and let it rest covered for 15 minutes.

2-Next: transfer the rice to a large bowl, break up any clumps, and drizzle with 5 tablespoons of sushi vinegar. Gently fold it into the rice to coat evenly, then cover with a damp towel and let it cool to room temperature. This step ensures the rice has that sticky, authentic texture we love in sushi-style dishes. Once cooled, divide the sushi rice evenly into 4-5 bowls as your base.

3-Layer on the toppings: add the chopped 8 ounces of imitation crab meat, sliced 1/2 English cucumber, diced 1 large avocado, chopped 1 sheet nori seaweed, finely diced jalapeño (if using), and finely chopped 1/4 cup chives over the rice. For the sauce, mix 1/4 cup mayonnaise with 1 tablespoon sriracha to make spicy mayo, then drizzle it over the bowls along with soy sauce and sprinkle with toasted sesame seeds.