Prepare the Rice: Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a rice cooker and cook according to the manufacturer’s instructions.

Season the Rice: Once cooked, transfer the rice to a large bowl. Mix rice vinegar, sugar, and salt in a separate bowl until dissolved, then pour the mixture over the warm rice and gently fold to combine. Let it cool to room temperature.

Make the Filling: In a separate bowl, combine the shredded imitation crab with mayonnaise. Add sriracha sauce for a spicy kick, if desired, and mix well.

Prepare Vegetables: Dice the avocado and cucumber. Shred the carrot and set them aside.

Assemble the Cups: Lay out the squares of nori. Spoon sushi rice into the center of each nori square and press gently to create a “cup” shape.

Add the Filling: Fill each rice cup with the crab mixture, followed by the avocado, cucumber, and shredded carrot. Press gently to keep the ingredients in place.

Garnish: Sprinkle sesame seeds over each cup for a delicious crunch and an elegant finish.

Serve: Arrange the sushi cups on a platter and serve with soy sauce for dipping