Rinse the sushi rice under cold water until the water runs clear. This removes excess starch. Combine the rice and filtered water in a pot. Bring to a boil over high heat. Once it starts boiling, reduce the heat to low and cover the pot. Let it cook for about 18 minutes.

After it’s cooked, remove from heat and let it sit, covered, for another 10 minutes. Fluff the rice gently with a fork. In a small bowl, mix the rice vinegar, coconut sugar, and sea salt until dissolved. Pour this mixture over the rice. Stir to combine.

In a separate bowl, combine the sriracha sauce, mayonnaise, and lime juice. Stir until smooth and well mixed. This blending of flavors creates a creamy condiment that’s utterly addictive.

Julienne the carrot and cut the cucumber into matchsticks. Slice the avocado and set aside. Cut the imitation crab sticks into bite-sized pieces.

Grab a beautiful bowl, scoop in some sushi rice as the base. Then, lay out your vegetable toppings artfully on top. Add the imitation crab. Sprinkle with toasted sesame seeds and place the pickled ginger alongside. Finally, drizzle your sriracha mayo generously on top.