Begin by cooking the sushi rice according to package instructions, usually about 15-20 minutes. Once cooked, transfer it to a large bowl, and gently mix in rice vinegar, sugar, and salt until dissolved. The mixture should cool to room temperature.

Preheat your oven to 375°F. Season the salmon fillet with salt and pepper, then place it on a lined baking sheet. Bake for 15-17 minutes, or until the salmon flakes easily with a fork. Let it cool slightly before shredding for the casserole.

In a mixing bowl, flake the cooked salmon and add the imitation crab. Pour in the Sriracha mayo and stir gently to combine. Set this aside while you prepare to assemble the dish.

Preheat your oven to 400°F. In a greased or nonstick baking dish, spread an even layer of the cooled sushi rice, forming the base. Sprinkle a layer of furikake atop the sushi rice, followed by the salmon-crab mixture and gently press it down.

Place the assembled Salmon Sushi Bake in your preheated oven and bake for 10-15 minutes until the top is slightly golden and crisp.

Remove from the oven and let it cool for a few minutes to set. Drizzle extra Sriracha mayo over the top and sprinkle with sesame seeds and sliced green onions before serving with seaweed snacks or cucumber slices.