Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package directions. Once cooked, allow the rice to cool to room temperature. Gently mix the cooled rice with a splash of rice vinegar and a pinch of salt to season it, then set aside. I find letting the rice cool thoroughly makes assembly much easier and prevents sogginess.

In a small mixing bowl, add the mayonnaise, sriracha chili sauce, and low-sodium soy sauce. Whisk them together until combined. Transfer half of this spicy mayo mixture to a plastic bag for drizzling at the end. Add the finely chopped imitation crab sticks (or lump crab meat) to the remaining sauce in the bowl and gently fold to incorporate, making sure the crab is evenly coated.

Slice the Persian cucumbers in half lengthwise to create 6 equal pieces. Using a spoon, gently scoop out the seeds from each piece, leaving a small border around the edges to form boats. Pat the insides dry with a paper towel to help prevent sogginess.

Spoon some of the cooked and cooled rice from Step 1 into each cucumber boat. Wet your fingers slightly to prevent the rice from sticking as you press it down and compact it into the cucumbers. Top the rice in each boat with a portion of the spicy crab mixture from Step 2, then add diced avocado on top. I recommend pressing the filling gently to help everything stay in place.

Drizzle the reserved spicy-mayo sauce from Step 2 over the assembled cucumber boats. Sprinkle the finely chopped scallions on top for a fresh bite of flavor. Serve the cucumber boats whole as an easy lunch, or slice them into smaller pieces for bite-sized snacks or appetizers. For a pop of extra flavor, I love to add a little extra sriracha on top right before serving!