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Rinse the rice under cold water until the water runs mostly clear.
Cook the rice with the water according to package directions (a rice cooker works best).
Once cooked, let the rice rest for 10 minutes, then gently fluff with a rice paddle.
While the rice is still warm, drizzle in the sesame oil and gently fold to coat.
Keep the rice warm while assembling.
In a medium bowl, gently mix the crab meat, mayonnaise, soy sauce, rice vinegar, sriracha (if using), and green onions until combined.
Taste and adjust seasoning as needed. The filling should be creamy but not overly wet.
Lightly rinse the onigiri molds with water and shake off any excess.
Spoon rice into the mold, filling it about halfway.
Use the back of a spoon to create a small indentation in the center.
Add 1–2 teaspoons of crab filling, then top with more rice until the mold is full.
Place the lid on the mold and press gently - avoid packing the rice too tightly.
Invert the mold and release the onigiri.
Wrap each rice ball with an onigiri nori wrapper just before serving so the nori stays crisp.
Finish with optional sesame seeds or furikake, if desired.