My Version of Sushi Baked Rice

Sushi Rice
1. 1 tsp of Rice vinegar per 1 cup of cooked white rice. (to taste)
2. Sprinkle some furikake or crushed nori.
3. Cover with damp cloth(set aside)
Kani Salad
1. 2 packs of 400grams premium immitation crab meat.
2. Generous amount of furikake.
3. Japanese Bbq sauce or eel sauce up to 2 tbsp or to taste.
4. Siracha. To taste or as desired.
5. Japanese Mayo. 1/4 to 1/2 cup.
6. 1 box of cream cheese, more or less.
If you want it baked. Set up Oven to 350 and cook for 8 minutes just enough to make it warm-hot temp.
or Microwave Sushi Bake if you use a glass container until it's warm or serve it chilled. Best eaten with Nori or Seaweed paper! Enjoy!