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 hangiri bowl (traditional sushi bowl) or 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. Cover the sushi rice with a damp towel and set aside.

Remove the wrappers and shred each imitation crab meat into a large mixing bowl. Break the crab sticks in half if preferred, for easier eating later.

Add the Kewpie mayo and mix until the shredded crab meat evenly coated. Set aside.

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 in a small pan or saucepan.

Over medium high heat, bring the mixture to a simmer while stirring occasionally.

Reduce the heat to medium or medium low and let the sauce simmer for 3 to 5 minutes until it's glossy. Remove and set aside to cool.

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 and prepare large casserole pan, like a 9 by 9 inch or a 9 by 13 inch pan.

Grease the bottom and sides of the casserole pan with ¼ to ½ teaspoon of sesame oil.

Transfer the seasoned sushi rice into the casserole pan. Spread the rice out as evenly as possible and gently press down on the rice to flatten it out and help it stick together.

Optional: Sprinkle a layer of furikake on the rice.

Top the sushi rice with the shredded imitation crab meat. Spread out the crab meat as evenly as possible. Then, gently press down to help compact the crab meat so that they can stick together.

Bake the sushi casserole for about 10 to 15 minutes, or until heated through. If you'd like a bit more color on top, turn on the oven's high broil function and broil the sushi casserole for a couple of minutes. Make sure to keep a careful eye on it!

Carefully remove the sushi bake from the oven and let cool for a moment.

Drizzle the top of the sushi bake with the prepared spicy mayo and optionally, the unagi sauce. Garnish with another sprinkle of furikake. Enjoy while warm.

To eat, scoop and wrap with seaweed snack and top with a sliced of cucumber and some avocado.