Rinse 2 cups of Calrose sushi rice under cold water until the water runs clear, then transfer to a rice cooker. Add the appropriate amount of water and cook until fluffy. Once the rice is done, gently fold in ¼ cup of seasoned rice vinegar, allowing it to cool while you prepare the other ingredients.

Preheat your oven to 400°F (200°C). Season a 1-pound salmon fillet with salt, pepper, and a sprinkle of garlic powder to enhance the flavors. Place the salmon on a lined baking sheet and bake for 15-20 minutes, or until it flakes easily with a fork. Once cooked, let the salmon cool, then shred it into bite-sized pieces.

In a large mixing bowl, combine the shredded salmon, 8 ounces of imitation crab meat, ½ cup of Japanese mayonnaise, 4 ounces of cream cheese, 1 tablespoon of sriracha, and 2 tablespoons of soy sauce. Stir until all ingredients are thoroughly blended, creating a creamy filling that captures the essence of your Salmon Sushi Bake.

Grease a 9x13-inch baking dish, and evenly spread the cooled sushi rice as the base layer. Press the rice down firmly and sprinkle a generous layer of furikake on top. Next, spoon the salmon mixture onto the rice, spreading it evenly to create a well-layered Salmon Sushi Bake that's ready for broiling.

Set your oven to broil, ensuring to keep a close eye on your Salmon Sushi Bake. Place the dish under the broiler for about 4 minutes, or until the top is lightly browned and bubbling. This step adds a delightful texture to the dish and enhances the overall flavor experience.

Remove the Salmon Sushi Bake from the oven and drizzle with homemade spicy mayo, made from mixing mayo, sriracha, and lime juice. Garnish with chopped green onions and black & white sesame seeds for an extra pop of flavor and presentation. Serve warm with roasted seaweed, cucumber slices, and avocado for an enjoyable meal.