Rinse the dry Calrose Sushi Rice under cold water in a fine-mesh sieve for about 1 minute. This helps remove excess starch and ensures fluffy rice. Place the rinsed rice in a rice cooker with 2 cups of water and cook according to your rice cooker's instructions. Once done, transfer the cooked rice to a rimmed baking sheet.

Pour 1/4 cup seasoned rice vinegar over the rice and gently fold it in with a rice paddle. Let it cool, as this will enhance the flavor.

In a bowl, combine the chopped imitation crab, chopped tempura shrimp, Japanese mayonnaise, softened cream cheese, and sriracha. Mix well until everything is evenly combined.

Spread and press the cooled sushi rice evenly into the baking sheet. Make sure the rice is packed tightly for a sturdy base.

Sprinkle 3 Tbsp of furikake over the rice, adding a delightful umami flavor.

Spread the spicy crab mixture over the rice evenly. Broil in the oven for 4 minutes until the top is slightly golden and bubbly.

Once done, drizzle spicy mayonnaise and unagi on top. For a fresh touch, garnish with chopped cucumber, additional furikake, and green onion if desired.