Instructions

1. Place 1 1/2 cups sushi rice in a fine-mesh sieve and rinse under cool running water until the water runs clear. Transfer to a medium saucepan. Add 1 3/4 cups water and stir to combine. Cover and bring to a boil over high heat. Reduce the heat to low. Cook covered until the water is absorbed and the rice is tender, about 12 minutes.
2. When the rice is almost cooked, place 3 tablespoons rice vinegar, 1 tablespoon of the granulated sugar, and 1 1/4 teaspoons of the kosher salt in a small saucepan over medium heat. Stir until the sugar and salt are dissolved, about 2 minutes. Turn off the heat.
3. Transfer the rice to a large bowl. Add the vinegar mixture and using a rice paddle or rubber spatula, mix and fold to combine. Refrigerate until cool or cold to the touch, about 45 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 450ºF. Prepare the toppings.
4. Rinse and dry the small saucepan. Add 1/4 cup mirin, 1/4 cup of soy sauce or coconut aminos, 2 tablespoons sake, and 2 tablespoons of the granulated sugar. Bring to a simmer over medium-high heat. Reduce the heat to maintain a simmer and cook until thickened into a syrup, about 7 minutes.
5. Trim and quarter 2 Persian cucumbers lengthwise. Cut each spear crosswise into 1/2 inch pieces (about 1 heaping cup). Place in a fine-mesh strainer fitted over a small bowl. Sprinkle with 1/4 teaspoon of the kosher salt and toss to combine. Set aside to allow the cucumbers to release some water.
6. Thinly slice 2 medium scallions; reserve the dark greens for garnish and transfer the remaining to a medium bowl. If using imitation crab, cut 8 ounces crosswise into 1/2-inch pieces and shred. Add the crab, 1/2 cup mayonnaise, 1 tablespoon Sriracha, and the remaining 1/4 teaspoon kosher salt to the bowl and stir to combine. Taste and season with more kosher salt as needed. Cover and refrigerate.
7. Coat an 8x8-inch baking pan with cooking spray and line with a piece of parchment paper that hangs over 2 sides. Using a wet rice paddle or rubber spatula, transfer the rice into the baking dish. Using the rice paddle and dipping it into water as needed to keep the rice from sticking to it, press the rice into an even layer.
8. Sprinkle 2 tablespoons of the furikake over the rice. Top with the crab mixture in an even layer. Evenly drizzle 3 tablespoons of the sauce over the crab, making sure it covers the surface and edges. Sprinkle with the remaining 1 tablespoon furikake.
9. Bake until the edges turn brown and look a little caramelized, about 15 minutes. Let cool for at least 10 minutes. Meanwhile, halve 1 medium avocado and remove the pit. Halve each piece lengthwise again, then peel the skin off. Thinly slice each piece lengthwise, then cut the slices in half crosswise.
10. Using an offset spatula, loosen the sushi bake from the sides of the baking dish. Using a wet chef’s knife, cut the sushi bake into 16 squares, wetting the knife as needed to keep from sticking. Top the squares decoratively with the avocado and cucumber. Sprinkle with togarashi if desired, more furikake, and the reserved scallion greens. To eat, place a sushi bake square in a nori snack and wrap. You may need a few pieces of nori per square.