Rinse the sushi rice thoroughly in a fine mesh strainer until the water runs mostly clear.

Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions.

Transfer the cooked rice to a large rimmed baking sheet or wide bowl.

Gently fold the seasoned rice vinegar into the hot rice using a rice paddle. Avoid stirring aggressively so the grains stay intact.

Allow the rice to cool completely to room temperature.

In a small bowl, mix the Japanese mayonnaise with the sriracha until smooth.

Add the chopped imitation crab to the spicy mayonnaise mixture and toss until evenly coated.

Divide the cooled sushi rice among serving bowls.

Arrange the spicy crab mixture, diced cucumber, sliced avocado, and chopped nori over the rice.

Sprinkle generously with black sesame seeds, toasted sesame seeds, and nori furikake.

Serve each California Roll Sushi Bowl with low-sodium soy sauce on the side or drizzle lightly before serving.