In a mixing bowl, combine 1/4 cup of mayonnaise and 1-2 tablespoons of sriracha, whisking until smooth and creamy. Gently fold in 6 ounces of shredded imitation crab meat.

Take a medium cucumber and peel it, then slice it into thin, long strips, about 1/8 inch thick.

Set a bamboo sushi mat on a clean surface and place a sheet of nori, shiny side down, in the center of the mat.

With wet fingers, grab 3/4 cup of cooked and cooled sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top.

In the center of the rice-covered nori, spoon a quarter of the crab salad and lay several strips of cucumber.

Starting from the edge closest to you, use the bamboo mat to gently lift and roll the sushi away from you, tucking in the filling as you go.

Once rolled, wrap the sushi roll tightly in plastic wrap and let it rest for about 10 minutes.

Using a sharp, wet knife, slice your sushi roll into 8 equal pieces without pressing down too hard.