Wash your rice: Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs completely clear. Cook according to package instructions.

Season: While the rice is still hot and freshly cooked, gently fold in the rice vinegar and granulated sugar until fully dissolved and incorporated. Set aside to cool slightly.

Bake the salmon: Preheat your oven to 200°C (400°F). Season the salmon fillets with the garlic powder, onion powder, salt, and pepper. Bake for 15 minutes until it easily flakes with a fork.

Prep the crab: While the salmon bakes, shred the imitation crab sticks with your hands and chop them into bite-sized pieces.

Make the filling: In a large bowl, combine the baked salmon (discard skin), shredded crab, softened cream cheese, Kewpie mayo, Sriracha, and half of your chopped green onions. Mix and mash together until creamy and well combined.

Layer the base: In a 9x13-inch baking dish, press the seasoned sushi rice into an even, flat layer.

Season: Shake a generous layer of furikake evenly over the top of the rice.

Add the topping: Spread the creamy seafood mixture smoothly over the furikake and rice layer.

Bake: Pop the dish back into the oven at 200°C (400°F) for 10 minutes until warmed through and slightly golden on top.

Drizzle generously with spicy mayo and eel sauce.

Top with the remaining green onions and a sprinkle of toasted sesame seeds.

To Eat: Scoop a warm spoonful of the sushi bake into a small sheet of roasted nori seaweed, wrap it up like a little taco, and enjoy it in one perfect bite!