Cook the rice

• Rinse the short grain rice and cook it until tender.

Make the salmon topping

• Put the salmon, imitation crab, green onions, cream cheese and kewpie mayo in a bowl.
• Smash and mix everything together until combined.

Season the rice

• Drizzle the cooked rice with sesame oil, mirin and furikake.
• Scoop the rice into a baking dish and spread it evenly.
• Sprinkle more furikake over the rice.

Assemble and bake

• Spread the salmon mixture over the rice.
• Drizzle with mayo and sriracha.
• Bake at 180 °C for 25 minutes.