Begin by rinsing the sushi rice under cold water until the water runs clear. Cook in a rice cooker with water until fluffy, about 20 minutes. Let it steam for 10 minutes after cooking.

While the rice is steaming, mix rice vinegar, granulated sugar, and salt in a bowl. Heat until sugar dissolves. Fold the mixture into the cooked rice.

Preheat your broiler or air fryer. Rub salmon with olive oil, season with garlic powder, salt, and pepper. Broil or air fry for 8-10 minutes until it flakes easily. Cool and shred.

In a bowl, combine shredded salmon, imitation crab meat, Kewpie mayo, cream cheese, soy sauce, sesame oil, and sriracha. Fold in green onions.

Preheat oven to 425°F. Grease a baking dish, spread seasoned rice, sprinkle furikake, layer crab and salmon mixture, pressing down.

Bake for 10-15 minutes until the top is golden. Broil for an extra 2-3 minutes for added crispiness.

Drizzle with unagi sauce and sriracha mayo. Garnish with green onions. Serve with cucumber and avocado.