Rinse the uncooked short-grain sushi rice under cold water in a fine-mesh sieve until the water runs clear. This removes excess starch, resulting in fluffier rice.

Cook the rinsed rice with 2 cups of water according to package directions. A rice cooker is ideal; typically, this involves bringing to a boil, then simmering on low for 15 minutes, followed by a 10-minute rest off the heat.

While the rice cooks, prepare the seasoning: in a small bowl, whisk together the rice vinegar, granulated sugar, and salt until the sugar and salt are dissolved.

Once the rice is cooked, transfer it to a large, wide bowl (preferably non-metallic). Pour the prepared vinegar mixture evenly over the hot rice. Gently fold the mixture into the rice using a paddle or spoon, being careful not to mash the grains, until it is well combined and the rice has cooled slightly.

If using imitation crab meat, flake it apart into small pieces. If using cooked shrimp, chop it into bite-sized pieces.

In a medium bowl, combine the flaked crab or chopped shrimp with mayonnaise, sriracha (start with 1 tbsp and add more to your spice preference), fresh lemon juice, and a pinch of salt. Mix thoroughly until all ingredients are well combined and the protein is evenly coated.

Carefully slice or dice the large avocado.

Julienne or dice the half English cucumber.

Cut the nori sheets into thin strips using kitchen shears, or crumble them into small flakes.

Thinly slice the green onions.

Divide the seasoned sushi rice evenly among 4 individual serving bowls.

Top each rice portion with a generous scoop of the spicy crab or shrimp mix.

Artfully arrange the avocado slices/dices and cucumber juliennes/dices around the protein mix in each bowl.

Finish each bowl with a sprinkle of nori strips/crumbs, toasted sesame seeds, and sliced green onions.

Serve the Zesty California Sushi Bowls immediately. Offer optional soy sauce, wasabi, and pickled ginger on the side for those who enjoy them.