Cook rice in rice cooker or stovetop. For rice cooker, follow rice cooker instructions. For stovetop, bring rice and water to boil in a pot with a tight lid. Reduce to low heat and cook for 20 minutes. Do not lift lid while rice is cooking. When rice is done, turn off the heat, and let rice sit for 5 minutes.
Pre-heat oven to 400°F.
Combine cooked rice with rice vinegar, sugar and salt while rice is still warm. Mix to combine.
Cut imitation crab meat sticks into smaller pieces. In a large bowl, combine and mix crab meat, Japanese mayo, rice vinegar, and salt. Use fork to fluff crab meat until they break apart into smaller strings.
Grease a large 9' x 13' baking dish. Spread rice out onto the bottom of casserole. Use a spoon or spatula to flatten and pack rice together. Sprinkle the top of the rice with 2 tbsp of furikake.
Next, spread with imitation crab mixture. Then top crab mixture with the rest of the furikake (~2 tbsp).
Bake sushi bake for 20 minutes.
Remove from oven, and drizzle with unagi sauce and sriracha mayo. Sprinkle with chopped green onions.
Serve with seaweed, avocados, and leftover sauces. Enjoy!