Begin by cooking the sushi rice according to package instructions, ensuring it becomes sticky. In a separate bowl, mix rice vinegar, sugar, and salt, then microwave for 20-30 seconds until dissolved. Once the rice is cooked, gently fold in the vinegar mixture, being careful not to mash the grains. Set the seasoned rice aside to cool while you prepare the rest.

Season the salmon fillets with salt and pepper, then either air fry at 400°F for 10-12 minutes or bake in a preheated oven at 375°F for 15-17 minutes. Check for doneness by ensuring the salmon flakes easily with a fork. Allow the cooked salmon to cool slightly before flaking it into a bowl for the Salmon Sushi Bake filling.

In the bowl with the flaked salmon, add the imitation crab and Sriracha mayo. Stir gently until all ingredients are well combined, creating a creamy mixture. Taste and adjust seasoning if desired, ensuring the filling is flavorful.

Preheat your oven to 400°F. In a baking dish, spread the cooled sushi rice evenly across the bottom, forming a solid base for your casserole. Sprinkle furikake on top of the rice to infuse it with umami flavor. Then, layer the salmon and crab mixture over the rice, smoothing it out to create an even surface for baking.

Place the assembled Salmon Sushi Bake in the preheated oven and bake for 10-15 minutes. Keep an eye on it; the top should turn golden and slightly crispy, providing a delightful contrast to the creamy filling.

Once baked, remove the dish from the oven and let it cool for a few minutes. Drizzle extra Sriracha mayo on top and garnish with sesame seeds and chopped green onions for added freshness and crunch.