Rinse 1 cup of sushi rice under cold water until clear, then cook with 1 cup of water in a rice cooker or stovetop for 15-20 minutes. After cooking, let cool and mix in sushi vinegar.

Combine 3 tsp mayonnaise and 1.5 tsp sriracha in a bowl, stir well and adjust sriracha to taste.

Shred 4 oz kani crab and mix it with the spicy mayo until coated.

Cover bamboo mat with plastic wrap, cut nori in half and place one half on the mat. With wet hands, spread 3/4 cup sushi rice on nori and sprinkle sesame seeds.

Put crab filling along the nori edge, roll tightly away from you using the mat, and seal the edge with water.

Slice the roll into 8 pieces using a damp knife and serve on a platter with extra spicy mayo if desired.