Pre-heat oven to 450°F.
In a bowl, mix together crab, mayo, cream cheese, and sriracha.
In a 9x13 casserole dish, layer rice, furikake, and the crab mixture. Then drizzle on sriracha, mayo, and eel sauce. Top with more furikake.
Bake for 10 minutes then broil for 3-5 mintues until top is toasty.
Sprinkle green onions and serve with roasted seaweed, cucumbers, avocado, spicy mayo, and remaining eel sauce.
