• Cook the rice for sushi rice.
• Preheat oven to 375 degrees F.
• Prepare any topping ingredients (like slicing green onions) and set aside.

Prepare the crab topping:

• Chop imitation crab into small pieces.
• In a bowl, combine chopped crab, kewpie mayo, softened cream cheese, and sriracha. Mix well until combined and set aside.

Prepare the sushi rice:

• In a sushi oke, large plate, or baking sheet, place the cooked rice and spread it out evenly.
• Pour on the sushi rice vinegar onto the rice.
• Using a rice paddle at a 45 degree angle, slice the rice in chunks and flip over carefully to mix. Use a fan to cool the rice and reduce moisture while mixing if needed. Mix well until combined. (See my SUSHI RICE post for more details + tips, linked below in the notes).

Assemble

• Use a 9x9 inch (or similar) bakeware or pan and grease lightly. Take the prepared sushi rice and form an even layer along the bottom.
• Top the rice with furikake.
• Take your crab topping mixture and spread it in an even layer across the top.
• Place the dish in the oven for 10 minutes. I like to broil an additional 2-4 minutes so the top gets slightly crispy.
• Once baked, remove from the oven. Drizzle extra kewpie mayo, sriracha, and eel sauce on top. Top with green onions.
• Serve with nori and enjoy!