For the Sushi Mayo Dressing Base:

• ⅔ cup mayonnaise
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon Sriracha

For the Bowl:

• 6 ounces imitation crabmeat, chopped
• ¼ cup sliced green onions
• ½ teaspoon wasabi paste, or to taste
• 2 tablespoons prepared mayo dressing base
• 4 ounces dried rice noodles
• 1 avocado – peeled, pitted, and cubed
• ½ cup sliced English cucumber
• 2 tablespoons furikake (Japanese nori seasoning), or to taste
• 1 teaspoon sliced green onions, or to tast

For the Noodle Dressing:

• 2 tablespoons prepared mayo dressing base
• ¼ cup seasoned rice vinegar
• 2 tablespoons soy sauce 
• ½ teaspoon sesame oil
• ½ teaspoon wasabi paste, or to taste

• Combine chopped imitation crab, green onions, wasabi paste, and 2 tablespoons of our prepared mayo dressing base in another bowl. Refrigerate until needed.
• Bring a pot of lightly salted water to a boil; reserve a bowl of ice water nearby to add cooked noodles to after boiling. Stir noodles into the boiling water and cook until just tender, about 5 minutes. Drain and transfer to cold water to stop the cooking process.
• Combine 2 tablespoons prepared mayo dressing base, seasoned rice vinegar, soy sauce, sesame oil, and wasabi paste for noodle dressing in a bowl with a whisk. Drain noodles and toss in sauce until evenly coated.
• Wrap in plastic wrap and chill for 1 to 2 hours, tossing occasionally.
• Unwrap noodles and transfer to a serving bowl. Top with avocado, cucumber, and crab mixture; drizzle with more mayo sauce and garnish with furikake.