Instructions

1. Preheat the oven to 440F.
   
   
2. Mix the rice vinegar, sugar, and salt in a small bowl and wait for the sugar and salt to dissolve. Pour the mixture over the cooked rice and mix well.
   
   
3. In a skillet, toast the sesame seeds until golden, on low heat. Mix it with 1 crumbled seaweed sheet and place aside.
   
   
4. In a medium bowl combine soy sauce, sesame oil, sriracha, cream cheese, and mayo. Mix well and add chopped crab. Combine everything and set it aside.
   
   
5. In a rectangular baking pan spread the sushi rice, pressing it down. Sprinkle some toasted sesame seeds followed by a cream cheese mixture. Sprinkle more sesame seeds on top.
   
   
6. Bake the sushi for 10-15 minutes, or until golden on top.
   
   
7. Remove from the oven and decorate with more spicy mayo and fresh cucumber slices and serve on the rest of the seaweed sheets.
   

Note:

Sushi rice works best!