• Preheat oven to 350 F.

Sushi Rice

• Rinse rice well. Add rice and water to rice cooker, and set to cook.
• In a small sauce pan, mix rice vinegar, sugar, and salt. Heat on low setting until sugar and salt dissolve.
• Once rice is cooked, dump the hot rice into a large mixing bowl. Fold the vinegar mixture into the rice carefully, being careful not to mush it.
• Add the toasted sesame seeds, gently fold in.
• Grease pan with sesame oil or pan spray. Spread rice mixture in pan, press to flatten a bit. Sprinkle with a nice layer of furikake, set aside.

Crab Layer:

• Remove packaging from imitation crab, if applicable. Chop up or run through a food processor, like I did.
• Add mayo, stir well to combine. Season with sriracha, to taste.
• Crack egg into the bowl, beat to break up, then mix well to fully combine.
• Spread crab mixture in pan, top with another thin layer of furikake. Sprinkle with black sesame seeds.

Topping:

• Mix together remaining ⅓ cup of mayo and sriracha.

  Drizzle over the sushi casserole - I used a pastry bag, but a spoon works fine.
• Bake for 25 minutes.

  Serve hot, garnished with cucumbers, nori, green onion, and anything else you'd like!