Cook rice with a sprinkle of salt. Set aside- we don't want it cooled completely but we also don't want it piping hot.
In a small bowl, whisk together mayo, Sriracha, soy sauce, lemon juice and maple syrup.
Divide the rice into two bowls. Top with avocado, mango, green onion and Furikake seaweed seasoning. Finish with a healthy drizzle of Maple Sriracha Mayo.
Notes
* If you can't track down Furikake, you can make your own simplified version here by crumbling 3 sheets of sushi seaweed (nori) and combining it with a teaspoon of toasted sesame seeds and a sprinkle of salt.
Recipe by Port and Fin at https://portandfin.com/sushi-beach-bowls/