Make the Sushi Rice:

Wash and rinse the sushi rice 2 to 3 times until the water runs clear. Drain well and cook the rice.

In a microwaveable container, combine rice vinegar, sugar, and salt. Warm for 20 to 30 seconds to dissolve, then set aside.

Once the rice is cooked, transfer to a mixing bowl and fluff with a rice paddle. Drizzle in the seasoned rice vinegar, fluffing until absorbed. Cover with a damp towel and set aside.

Make the Crab Mixture:

Shred the imitation crab meat and place it in a bowl. Add the Kewpie mayo and mix until well coated. Set aside.

Make the Spicy Mayo:

Mix together Kewpie mayo and Sriracha. Transfer to a squeeze bottle or Ziploc bag for easy use. Set aside.

Optional Unagi Sauce:

Combine sake, soy sauce, sugar, and mirin in a saucepan. Bring to a simmer over medium-high heat. Reduce to medium or medium-low heat and simmer for 3-5 minutes until thickened. Let cool and transfer to a squeeze bottle if desired.

Assemble and Bake:

Preheat the oven to 425°F and prepare a 9×9-inch or 9×13-inch casserole pan.

Grease the pan with a small amount of sesame oil to prevent sticking.

Spread the seasoned sushi rice evenly in the casserole pan, pressing it down gently to help it stick together.

(Optional) Sprinkle furikake on top of the rice.

Spread the crab mixture evenly on top of the rice and gently press down to compact it.

Bake for 10-15 minutes, until heated through. For a golden top, broil for a couple of minutes while keeping a close eye on it.

Serve:

Drizzle the baked sushi with spicy mayo and optional unagi sauce. Garnish with additional furikake.

Serve with seaweed snacks, cucumber slices, and avocado.