In a large bowl, mix salmon, imitation crab, cream cheese, kewpie mayo, green onions, salt, and garlic powder together
Mix rice with furikake seasoning and rice wine vinegar
Flatten rice mixture on a baking dish
Spread seafood mix over rice
Season with additional furikake and drizzle with more kewpie mayo
Top with tobiko
Bake at 375°F for 30-35 minutes
Cool for 15 minutes
Serve with roasted seaweed
