Rinse 2 cups uncooked short grain sushi rice in a fine mesh strainer under cold water until the water runs clear, about 1 minute, to wash away excess starch.

Cook the rinsed rice with 2 1/4 cups water in a rice cooker or in a covered saucepan over low heat, about 18 to 20 minutes, until all the water is absorbed and the rice is tender.

In a small saucepan over low heat, warm 1/4 cup rice vinegar, 2 tablespoons granulated sugar and 1 teaspoon fine salt, stirring until the sugar and salt dissolve, about 1 minute, then remove from the heat.

Turn the hot rice into a large white ceramic mixing bowl, pour the warm vinegar mixture over it, and fold gently with a wide spoon until every grain glistens and no dry rice remains at the bottom of the bowl.

Preheat the oven to 375 degrees Fahrenheit. Brush a 9x13 inch white ceramic baking dish with 1 tablespoon toasted sesame oil, then press the seasoned rice into the dish in one even layer that reaches every corner.

Sprinkle 2 tablespoons furikake evenly over the rice layer, covering the surface in a fine, even speckle.

In a second white ceramic mixing bowl, beat 8 ounces softened cream cheese smooth, then stir in 1/2 cup mayonnaise, 1 pound flaked imitation crab (or 1 pound flaked cooked salmon), 2 tablespoons sriracha and 3 sliced green onions until evenly combined and streaked pale pink.

Spread the crab or salmon mixture over the rice in an even layer, all the way to the edges of the dish, so no rice shows through.

Sprinkle the remaining 2 tablespoons furikake over the top.

Bake, uncovered, for 20 to 25 minutes, until the edges bubble and the top shows faint golden patches; for deeper color, broil for 1 to 2 minutes more, watching constantly so it does not scorch.

Remove from the oven and let the dish rest for 5 minutes before serving, which lets the filling firm up slightly so it scoops cleanly instead of running.

Drizzle 1/4 cup eel sauce and a little extra sriracha over the top in thin lines, scatter the remaining green onion, and serve warm with 8 to 10 roasted seaweed snack sheets alongside for scooping.