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Cook rice according to the package directions. In a bowl combine rice and vinegar until it is sticky and holds together.
In a 12 cup muffin tin, line them with parchment paper and spray with nonstick cooking spray. Divide the rice among the cups and push them against the sides and make a little divot in the top. Place the muffin tin in the refrigerator for 30 minutes to chill and set.
While that is chilling, make your filling. Mix together the sesame oil, soy sauce, vinegar, sriracha and ginger.
In a separate bowl combine the crab meat, avocado and cucumber. Pour the sauce over it , toss and let it chill in the refrigerator till the rice is ready.
Combine the mayonnaise and sriracha and also place back in the fridge. I put it in a little plastic bag and cut the tip off to do the drizzle once the cups were made.
Peel rice out of the parchment paper and fill with the filling.
Drizzle the dressing over the cups and top with green onions and sesame seeds. Enjoy!