Step 1

Preheat the oven to 375˚F (190˚C). In an oven-safe baking dish that is large enough to hold about 3½-cup of food. Lightly rub or brush the baking dish with a thin layer of vegetable oil. Set aside.

Step 2

Separate the imitation crab meat with your hands. If the crab meat is too long, cut them into smaller pieces. Place them in a large bowl. Add 5 tablespoon mayo. Mix well. Set aside.

Step 3

In a small bowl, combine 1½ tablespoons mayo with sriracha. Set aside.

Step 4

To assemble, add the hot cooked rice in the prepared baking dish and pat down lightly. Smooth out the top. Let the rice cool for about 5 minutes. Sprinkle a layer of furikake on the rice. Then, place the avocado slices in a single layer (little overlap is ok). Top with the imitation crab. Pack tightly. Gently spread the spicy mayo over the crab.

Step 5

Bake in the oven for 10 minutes. If you have a broiler, broil for 3 more minutes until lightly golden brown. If you don’t have a broiler, turn up the heat to 450˚F (230˚C) and cook for 5 more minutes until lightly golden brown.

Step 6

While the sushi is baking, cut the sheets of nori into smaller squares.

Step 7

Remove from oven. Drizzle the soy sauce over and sprinkle with another layer of furikake. Serve the dish family-style. Scoop a little bit onto a piece of nori, wrap it like a sushi roll & eat.