• Preheat your oven to 450°.
• Make the sushi rice according to your rice package's directions (or your preferred method).
• Add the rice vinegar and sugar to a small, microwave-safe bowl and mix until the sugar is dissolved. You can microwave the mixture for 30 seconds to help dissolve the sugar.

While the rice is cooking, make the crab mixture

• While the rice is cooking, shred the imitation crab and then chop it into bite-sized pieces.
• Add the chopped imitation crab to a medium bowl along with Kewpie mayo, room temperature cream cheese, and sriracha. Mix the ingredients until smooth.

Assemble the casserole

• Once the rice is done and while it's still hot, pour the rice vinegar mixture over the rice. Gently fold the rice to evenly distribute the vinegar mixture.
• Spread the cooked rice in an even layer on the bottom of the casserole dish.
• Top the rice with half of the furikake (1/8 cup).
• Top the furikake with the imitation crab mixture and evenly spread it across the casserole.
• Top the crab mixture with the other half of the furikake (another 1/8 cup).
• Drizzle more Kewpie mayo on top, in a zig-zag pattern. Then drizzle more sriracha on top, in the opposite zig-zag pattern.
  

Bake the casserole

• Bake the casserole in a 450° oven for 10-15 minutes, until warm and melty.

To serve

• Serve the sushi bake immediately alongside seaweed snacks, cucumber, avocado, more sriracha, and sesame seeds.

  To eat, scoop some sushi bake from the casserole dish, place it on a seaweed snack, and top it with cucumber, avocado, sesame seeds and sriracha.