• 1. Preheat your oven to 375°F (190°C).
• 2. Cook the sushi rice according to the package instructions and let it cool slightly. Add the rice wine vinegar into the cooked rice and stir it until combined. Set the rice aside.
• 3. In a small bowl, mix together the Japanese mayonnaise, soy sauce, sriracha sauce (if using), sesame oil, garlic powder, onion powder, salt, and black pepper.
• 4. Cut the salmon filets into small bite-sized pieces and place them in a mixing bowl. Add the shredded imitation crab to the same bowl. Pour the mayo mixture over the salmon and crab and toss to coat evenly. 

*optional: season the salmon and cook it in the air fryer or a skillet for 3-5 minutes. Shred it with a fork and mix with the crab meat and mayo mixture. 

• 5. In a baking dish, evenly spread a layer of cooked sushi rice as the base. Sprinkle the furikake rice seasoning over the top of the rice.
• 6. Add the marinated salmon and crab mixture on top of the rice in an even layer.
• 7. Bake in the preheated oven for about 20-25 minutes or until the salmon is cooked through (if not already cooked), and the top is golden.
• 8. Once the sushi bake is done, remove it from the oven and let it cool for a few minutes before serving.
• 9. Serve the salmon sushi bake warm as a casserole-style dish. Scoop into small pieces of nori or use wonton chips as a spoon. And enjoy!