Sushi Rice

• Place the rice in a fine mesh sieve, and run it under cold water for 60-90 seconds. Be sure to stir it around with a spoon.
• Throw the rice in your rice cooker with 2 cups water and turn it on. Once the rice is cooked, transfer it into a large bowl.
• In a small bowl combine the rice vinegar, salt and sugar. Pour the mixture over the WARM rice and fold in  gently. Set aside.

 Crab Mixture

• Unroll the crab sticks, stack the sheets together and cut into strips.
• In a large bowl add the shredded crab sticks, Japanese mayonnaise and sriracha. Mix everything together until just combined.

Assemble sushi bake

• Preheat your oven to 380 F ( 190 C). Butter a 15×10 inch baking sheet or spray it with cooking oil spray.
• Transfer the rice to a 15×10 inch (38×25 cm) baking sheet ( buttered). Spread the rice in an even  layer and compress into the baking sheet.
• Sprinkle with furukake and nori sprinkles.
• Spread the crab mixture over the rice.
• Bake for 10 minutes.
• Remove from the oven and drizzle with spicy mayonnaise on top.
• Garnish with chopped spring onions and sprinkle with toasted sesame seeds.
• Serve with the square pieces of nori  ( seaweed). Enjoy!