Sushi Bake

Preheat the oven to 350°F. Rinse the sushi rice in a fine mesh strainer until the water runs clear. Drain the rice well, then add it to a saucepan with the water and salt. Bring the rice to a boil, then reduce the heat to low. Cover the pan and simmer the rice for 20 minutes, then remove from the heat and let stand, covered, for 10 minutes. Fluff the rice with a fork and then stir in the sugar and rice vinegar. Editor's Tip: The cook time and water-to-rice ratios for sushi rice can vary between brands. Consult the package directions and adjust the ratios and cooking times accordingly to ensure the rice cooks properly.

While the rice cooks, chop the crab meat and mix it with 1/4 cup of mayonnaise and wasabi (if you're using it).

Firmly press the cooked, seasoned sushi rice into the bottom of a 9x9-inch baking pan. Spread the crab mixture evenly over the rice and then bake them for 10 to 15 minutes until they're heated through.

Meanwhile, in a small bowl, toss the cucumbers with the soy sauce and sesame oil. Set them aside. Heat the olive oil in a small skillet over medium heat. Once the oil begins to shimmer, add the panko bread crumbs. Toast them for one to two minutes until they're lightly golden, then transfer them promptly to a plate. In a small ramekin, combine the Sriracha with the remaining 2 tablespoons of mayonnaise. Mix them well and set the sauce aside.

To assemble, spread the mashed avocados over the crab mixture. Scatter the top with the marinated cucumbers and sprinkle it with the toasted bread crumbs. Drizzle the top of the sushi bake with the Sriracha mayo (and additional plain Sriracha, if desired), then sprinkle it with green onions and furikake seasoning. Serve it immediately. Editor's Tip: If your Sriracha mayo is too thick to drizzle, you can transfer it to a zip-top storage bag and cut away a corner (or use a pastry bag). Squeeze it over the top in thin ribbons.