Rinse the sushi rice in cold water until the water runs clear, about 5 minutes.

Transfer the rice to a pot with water and salt. Bring to a boil, lower to simmer, cover, and cook for 20 minutes.

Let it rest covered for another 10 minutes, then fluff and mix in sugar and rice vinegar.

In a medium bowl, combine crab meat, mayonnaise, and wasabi, then mix until blended.

Preheat oven to 350°F (175°C). In a greased baking dish, firmly press the sushi rice into an even layer.

Spread the crab mixture evenly over the rice. Bake for 10-15 minutes until heated through.

Slice cucumber, toss with soy sauce and sesame oil. Toast panko in olive oil until golden.

Once baking is done, spread mashed avocado over crab, top with cucumbers, panko, Sriracha, green onions, and furikake.

Serve hot for a delicious family meal.