Begin by cooking your sushi rice according to the package instructions, typically about 15-20 minutes.

In a microwave-safe bowl, combine rice vinegar, sugar, and salt. Microwave for about 30 seconds until the sugar dissolves completely.

Season the salmon fillet with salt and pepper, then cook it in an air fryer at 400°F for 10-12 minutes or bake in an oven at 375°F for 15-17 minutes.

Once the salmon is cooked, remove and let it cool slightly. Flake the salmon into bite-sized pieces and combine it in a bowl with imitation crab and Sriracha mayo.

Preheat your oven to 400°F and lightly grease a baking dish with cooking spray or oil.

Spread the seasoned sushi rice evenly in your prepared dish, then sprinkle furikake over the rice. Spoon the salmon-crab mixture on top and spread it evenly.

Place your baking dish into the preheated oven and bake for 10-15 minutes, or until the top is golden and slightly crispy.

After baking, remove the dish and let it cool slightly for about 5 minutes. Drizzle more Sriracha mayo on top and sprinkle with sesame seeds and chopped green onions.

Serve warm, accompanied by seaweed snacks for scooping.