Sushi Bake

Cook the rice according to the package instructions. Allow it to cool in the refrigerator for 1-2 hours. If you like, you can add sushi flavoring including sugar, rice vinegar, and salt.
Preheat the oven to 375°F. Thaw and remove shells from shrimp. Boil shrimp for 5 minutes or until it turns pink. Drain the shrimp and chop it with the imitation crab into small pieces before setting both aside.
In a large bowl, mix together the mayonnaise, sour cream, soy sauce, and Sriracha. Add the chopped shrimp and imitation crab sticks and combine.
In a 9×13 pan, spread the cooked rice onto the bottom of the pan. Press it down firmly so the Sushi Bake has an even base. Next, spread the crab, shrimp, and spicy mayonnaise mixture over the rice. Flatten it out so the casserole bakes evenly.
Sprinkle Furikake on top of the Sushi Bake as the final layer. Put the pan into the oven and bake the casserole for 20 minutes.
If you wish to serve your Sushi Bake wrapped in nori sheets, you can reach for them now. Depending on how big you want each wrap to be, cut the seaweed sheet into two or four sections.
Once the Sushi bake is done, take it out of the oven. It should cool for at least 5 minutes. Now is the perfect time to get creative with your fresh toppings. Add chopped cilantro or cucumber, avocado slices, masago, or additional sesame seeds (toast them first!) To serve, spoon a small scoop of Sushi Bake onto a plate or between a seaweed sheet.