Rinse the sushi rice for a minute or two until the water runs clear. If you have time, soak it in water for 15 minutes prior to rinsing.

Add 3 cups of water to a pot over high heat and bring to a boil. Add the salt and rice and once boiling, lower the heat and cover to simmer for 20 minutes. After, turn off the heat but leave covered for 10 more minutes. Then fluff it up.

In a small bowl, add the rice vinegar, granulated sugar, and sesame oil. Microwave for 30 seconds or quickly warm it up in a pot just so the sugar dissolves.

Pour this over the rice and mix so that each grain of rice is coated evenly. It should be very sticky!

To make the spicy mayo, mix together mayo, sambal, sriracha, sesame oil, sugar, and lemon juice in a small bowl. Once it's creamy and smooth, set aside.

In a bowl, combine crab meat, shrimp, mayo, cream cheese, soy sauce, sesame oil, sriracha or sambal, and lime juice. Mix together well until evenly combined.

Preheat oven to 425°F.

To a casserole dish or 9x9 baking pan, add the rice on the bottom. Add as much or as little rice as you’d like to the desired thickness. Then add a layer of seaweed on top to cover the rice. Add all the crab and shrimp mixture on top.

Pop in the oven to bake for about 10 to 15 minutes until golden on top. For more crispiness and color on top, you can broil it for a few minutes but keep a close eye on it so it doesn’t burn.

Once out of the oven, drizzle with the spicy mayo and unagi sauce. Add avocado, green onions, and sesame seeds on top and enjoy!