1-Preheat your oven to 350°F to get things warming up while you prepare the rest.

2-Rinse the 2 cups of uncooked sushi rice thoroughly, then cook it with 2 ¼ cups of water in a rice cooker until it’s nice and fluffy.

3-In a small saucepan, heat the ¼ cup seasoned rice vinegar, 2 tablespoons granulated sugar, and 1 teaspoon salt until everything dissolves smoothly. Gently mix this into the cooked rice, being careful not to mash it, and then fold in 1 tablespoon toasted sesame seeds.

4-Grease your baking pan with sesame oil or pan spray, spread the rice evenly in the pan, and sprinkle it with your favorite seasoning like furikake.

5-For the crab layer, chop the 1 pound of imitation crab meat and mix it with ½ cup mayonnaise, sriracha to your taste, and 1 beaten egg to help it all stick together.

6-Spread that crab mixture over the rice, add a bit more seasoning, and sprinkle on some black sesame seeds for extra flair.

7-Whip up the topping by mixing ⅓ cup mayonnaise with 1 tablespoon sriracha, then drizzle it over the top of your casserole.

8-Bake it for about 25 minutes until it’s hot and bubbly, then serve it up with cucumber slices, green onions, and nori sheets on the side.