Rinse sushi rice under cold water until clear, then cook according to package instructions (about 20 minutes) until fluffy.

While the rice cooks, prepare the vegetables: slice the cucumber, shred the carrot, and chop the green onions.

In a small bowl, whisk together the soy sauce and Sriracha until combined.

Fluff the cooked rice with a fork and divide it into serving bowls. Arrange the chopped veggies on top.

Garnish with nori strips and sesame seeds, then drizzle with sauce before serving.