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Season salmon filets with salt, black pepper, paprika and olive oil. Cook using preferred method (air fryer, stovetop or oven).
Shred imitation crab and cut into smaller pieces.
Add cooked salmon and shredded imitation crab to a bowl. Break the salmon apart. Discard any skin.
Add 5 oz softened cream cheese, ⅓ cup Japanese mayo and 2 TBSP sriracha. Combine well and set aside.
In a baking dish, add 3 cups of cooked white rice. Season with 1 tsp mirin, 1 tsp rice vinegar and salt to taste. Combine and flatten the rice.
Top the rice with shredded seaweed or furikake.
Add an even layer of the salmon mixture on top of the rice and seaweed. Bake at 380°F for 10 minutes, then broil for 3-5 minutes.
Drizzle with sriracha and spicy mayo. Garnish with chopped scallion and black sesame seeds.
Serve with seaweed and other toppings like jalapeños, cucumbers and/or avocados.