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.

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.

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!