Easy Sushi Bake

Cook the sushi rice according to package directions. While the rice is hot, whisk together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold the vinegar mixture into the cooked rice

Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish

Spread the seasoned sushi rice evenly across the bottom of the prepared baking dish. Use the back of a wet spoon to gently press it down into a compact layer

Sprinkle a generous, even layer of furikake seasoning over the top of the rice

In a medium bowl, combine the shredded imitation crab meat, Japanese mayonnaise, softened cream cheese, sriracha, and sliced green onions. Mix until thoroughly combined and creamy

Carefully spread the creamy crab mixture over the furikake-topped rice, creating an even layer

Place the dish in the preheated oven and bake for 15-20 minutes, or until the top is lightly golden brown and the edges are bubbly

Remove from the oven and let cool for a few minutes. Drizzle with sriracha mayo and eel sauce, and sprinkle with more furikake, masago, and extra green onions. Serve warm with squares of roasted seaweed for scooping