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Cook your sushi rice per package instructions. Then in a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 sec, or until sugar and salt are dissolved. Pour the vinegar mixture into the cooked rice and gently mix until well combined. Set the rice aside.
To cook the salmon, first season with salt and pepper. You can either throw it in the air fryer and cook at 400F for 10-12 minutes, or bake it at 375F in the oven for 15-17 minutes.
In a large bowl, shred imitation crab and cooked salmon into pieces. Then add cream cheese and Lee Kum Kee Sriracha Mayo. Mix everything together until smooth and well combined.
Preheat the oven to 400F and prepare a 9x9 or 9x13 baking dish. Transfer the cooked sushi rice to the baking dish and gently press down to flatten it out. Sprinkle a generous amount of furikake onto the rice, and top with a layer of salmon-crab mixture. Gently press down and smooth the surface.
Bake at 400F for 10-15 minutes.
Top the sushi bake with more Sriracha Mayo, chili sauce, furikake, sesame seeds, and chopped green onions.
To eat, scoop a spoonful of sushi bake and wrap it with seaweed snack.