Rinse the sushi rice under cold water until the water runs clear. Combine with 2 ½ cups of water in a medium saucepan, boil, then simmer for 15-20 minutes.

Remove the pot from heat, keeping the lid on to steam the rice for 5-10 minutes. Fluff with a fork and cool.

Season the salmon fillet with salt and pepper, cook in an air fryer at 400°F for about 10 minutes, then flake into pieces.

In the bowl with the salmon, mix in imitation crab, soy sauce, Kewpie mayonnaise, sriracha sauce, and sesame oil until combined.

Preheat your oven to 400°F.

Whisk rice vinegar, sugar, and salt in a small bowl, then fold the mixture into the cooled rice.

Spread the seasoned sushi rice in a greased baking dish, layer with nori, then top with the salmon and crab mixture, pressing down gently.

Bake for 10 minutes, then broil for an additional 2 minutes until golden brown.

Remove from oven, drizzle with spicy mayo if desired, and garnish with sesame seeds and cilantro.

Cool slightly, cut into squares, and serve warm with nori sheets, avocado, and cucumber.