Prepare the Crab Mixture: In a medium bowl, whisk together mayonnaise with sriracha, adjusting for spice level. Fold in shredded imitation crab until well-coated.

Slice the Cucumber: Peel cucumber, cut in half lengthwise, remove seeds, then slice into thin strips.

Prepare the Sushi Rice: Cook sushi rice according to package instructions and let cool for 10-15 minutes.

Set Up Your Rolling Station: Lay a bamboo sushi mat on a clean surface with a sheet of nori shiny side down.

Spread the Sushi Rice: Using wet fingers, spread sushi rice evenly over nori, leaving about 1 inch at the top free.

Add the Filling: Spoon crab mixture onto the center of the rice-covered nori, followed by cucumber strips.

Roll the Sushi: Gently roll away from you, tucking in ingredients with fingers, and seal the roll with water.

Rest and Slice the Roll: Wrap the sushi roll in plastic wrap and let it rest for about 10 minutes before slicing.

Serve and Enjoy: Arrange sliced sushi rolls on a platter with soy sauce, pickled ginger, and wasabi.