Rinse the sushi rice under cold water until the water runs clear.

Cook the rice by combining the rinsed rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes or until tender. Let it sit covered for an additional 10 minutes.

Mix the seasoning for the rice by whisking together rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold this mixture into the cooked rice and allow it to cool slightly.

Combine the filling ingredients in a large bowl. Mix together the imitation crab meat (or shrimp), mayonnaise, sriracha, soy sauce, sesame oil, green onion, and cream cheese until fully blended.

Preheat your oven to 350°F (175°C).

Spread the sushi rice evenly across the bottom of a 9x13-inch baking dish.

Spoon the crab mixture over the rice, spreading it evenly.

Sprinkle shredded mozzarella cheese on top, followed by a layer of shredded nori.

Bake in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbly.

Cool for a few minutes before garnishing with sliced green onions and drizzling extra sriracha if desired.

Serve warm, scooping out with a spoon or cutting into squares.