Wash and rinse the sushi rice 2 to 3 times, or until the water runs clear. Drain well and cook the rice with your preferred method.

While the rice is cooking, combine the rice vinegar, sugar, and salt in a microwaveable container. Warm up the vinegar mixture by microwaving for about 20 to 30 seconds. Mix until the sugar and salt are dissolved. Set aside until needed.

When the rice is done cooking, transfer it to a large mixing bowl. Then, briefly fluff the rice using a rice paddle.

Drizzle the prepared seasoned rice vinegar into the hot sushi rice and mix the rice using a slicing, fluffing motion, until the vinegar is absorbed and the rice is sticky and no longer wet. Add the vinegar in sessions if needed. Cover the sushi rice with a damp towel and set aside.

If using salmon from raw:Arrange the salmon skin side down on a baking tray lined with foil and season lightly with some salt and pepper. Bake at 425°F for about 15 to 20 minutes, until the salmon is just cooked through. The cook time will depend on how thick your salmon is.You can also bake in the air fryer at 400°F for about 10 to 15 minutes.

Remove the wrappers off of each imitation crab meat. Line the crab sticks and cut them in half to make them shorter. Shred them up and add to a mixing bowl.

Roughly break up the cooked salmon and add to the crab meat, along with the cream cheese, Kewpie mayo, Sriracha, and green onion. Mix until everything is well combined.

Mix together the kewpie mayo and sriracha until well combined. Transfer it to a squeeze bottle, pipping bag, or Ziploc bag if desired. Set aside until needed.

Combine all the ingredients for the unagi sauce into a saucepan and bring it to a summer over mediu high heat, stirring occasionally. Then reduce the heat to medium or medium low and let the sauce simmer for 3 to 5 minutes until it's glossy and kind of syrupy. Remove from heat. Once the sauce has cooled, it will look thicker. Transfer the sauce to a squeeze bottle, pipping bag, or Ziploc bag if desired. Set aside until needed.

Preheat the oven to 425°F (220°C) and lightly grease a casserole pan with about ½ teaspoon of toasted sesame oil. Both a 9x9 or a 9x13 baking dish is fine.

Transfer the seasoned sushi rice into the casserole pan and spread it out evenly. Press the rice down gently to flatten it and to help the rice stick together better.

Optional: Sprinkle on a layer of furikake on top of the rice.

Top the sushi rice with the salmon and crab mix and spread evenly. Give the mixture a gentle press across to compact and flatten it out.

Bake the casserole for about 10 to 15 minutes or until thoroughly heated through. Remove the sushi bake and let it cool for a moment.

Drizzle the top of the sushi bake with the prepared spicy mayo and unagi sauce. Garnish with another sprinkle of furikake and some sliced green onion. Enjoy while warm.

To eat, scoop and wrap with seaweed snack and top with some avocado and/or cucumber.