In a medium mixing bowl, combine mayo with sriracha using a whisk until smooth and uniform.

Add chopped imitation crab meat to the spicy mayo mixture and gently fold until well-coated.

Cook Jasmine rice according to package instructions, fluff with a fork once done.

Divide the rice between two bowls, allowing it to cool slightly.

Spoon the creamy crab mixture over the rice, ensuring each bowl is well-covered.

Add optional toppings such as soy sauce, wasabi, sesame seeds, green onions, and pickled ginger.