In a medium bowl, whisk together mayonnaise and sriracha. Gently shred imitation crab meat and mix it into the spicy mayo until coated.

Lay a bamboo sushi mat on your countertop and place a nori sheet shiny side down.

Wet your hands and grab sushi rice, spreading it evenly across the nori, leaving the top inch bare.

Layer the crab salad mixture on top of the rice, followed by cucumber strips.

Using the mat, roll the sushi tightly yet gently. Wet the top edge of the nori to seal.

Let the sushi roll rest seam-side down in plastic wrap for 10 minutes before slicing.