1-Preheat your oven: preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan with cooking spray or a thin layer of sesame oil. This sets the stage for that perfect, non-stick base.

2-Rinse and cook the sushi rice: rinse the 2 cups of sushi rice under cold water until it runs clear, then cook it with 2 1/4 cups of water in a rice cooker or pot as per the instructions.

3-Whip up the seasoning: combining 1/4 cup rice vinegar, 2 Tbsp sugar, and 1 tsp salt in a small saucepan. Heat it gently, stirring until everything dissolves oh, the aroma is amazing! Once the rice is done, transfer it to a bowl, drizzle in that hot vinegar mixture, and fold in 1 Tbsp toasted sesame seeds for that authentic flavor.

4-Building and Baking the Dish: Spread the seasoned rice evenly in your prepared pan and sprinkle on some furikake to taste. For the seafood layer, finely chop the 1 lb of crab meat, then mix it in a bowl with 1/2 cup mayonnaise and about 1 Tbsp hot chili sauce adjust for your spice level, folks! Beat in 1 large egg to bind it all together, then spread this mixture over the rice and top with a sprinkle of black sesame seeds and more furikake.

5-Finishing touch and baking: mix the remaining 1/3 cup mayonnaise with another 1 Tbsp hot chili sauce and drizzle it over the top. Pop it in the oven and bake for about 25 minutes until it’s lightly golden and heated through.

6-Serve: serve it hot with sliced cucumber, green onions, and nori strips for scooping it’s that simple!