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Cook rice according to package directions. You may need more or less water depending on the brand of rice. This is the brand that I used.
While the rice is cooking, preheat oven to 400 degrees.
Drizzle rice vinegar over the warm cooked rice and use a rice paddle or large spoon to gently incorporate the rice vinegar into the rice until well combined.
Gently press rice into a 9×13 baking dish.
Sprinkle 4 tablespoons furikake in an even layer over the rice.
Mix kewpie mayo, cream cheese, and green onions in a bowl until well combined.
Flake crab meat into bite sized pieces and add it to the bowl. Mix everything together.
Spread crab mixture over the rice and sprinkle with remaining furikake.
Bake for 10 minutes or until heated through.
In a small bowl combine kewpie mayo, soy sauce, and sesame oil until smooth and creamy.
Drizzle soy sauce mayo over sushi bake.
Garnish with thinly sliced green onion, cucumber, and sliced avocado. Serve with seaweed snack sheets and enjoy!