Sushi Bake

Preheat oven to 425° F and prepare a 9x13 baking dish with nonstick spray.

Place rice vinegar, granulated sugar, and salt in a pot and bring to a boil, stirring just until sugar is dissolved.

Add rinsed rice to the pot and the amount of water the package instructions indicate. Cook according to package instructions.

Once rice is fully cooked, remove from heat and mix in the furikake and sesame seeds. Press rice mixture into the bottom of the prepared casserole dish, spreading evenly. Set aside.

In a small bowl, combine cream cheese, crab, shrimp and Japanese mayo, and mix until well combined.

Add the Nori sheets in a single layer over the rice.

Add the crab mixture over the Nori, spreading out evenly with a rubber spatula.

Add asparagus pieces evenly over top crab mixture.

Drizzle sriracha mayo and unagi sushi sauce in a diangle pattern all over top of casserole.

Place in oven and bake for 15-20 minutes, or until hot and caramel-y, being careful not to burn.

Let rest for a few minutes before topping with avocado, cucumber, green onions, furikake, and more sauce if desired. Serve warm.