Instruction:

rice:
Follow package instructions to cook your rice. And then fluff and spread it out on a platter to cool.

In a small pot, whisk together the vinegar, sugar and salt until dissolved. Warm until JUST about to boil. Remove from heat and pour on your rice. Toss to mix.

salmon:
Preheat your oven to 425℉ and line a small baking sheet with parchment.

RInse and pat dry the salmon. Brush with the oil and then season with the spices listed. Distribute all over the fish. Bake for about 15-17 minutes.

creamy layer:
Add your crab legs to a large bowl and shred them with your fingers. Use a kitchen shears to cut them into even smaller pieces. Add in the salmon (remove the skin) and break up the fish and mix it with the crab. Next stir in the cream cheese, mayo and Sriracha until incorporated.

assembly:
To a baking dish add your rice and spread it out, and pressing down to create an even flat layer.

Crumble over the 1 or 2 nori sheets.

Add the Creamy Salmon mixture to the dish and spread out, pressing down again to form an even flat layer. Bake at 425℉ for 20 minutes.

Remove from the oven allow it to cool 5 minutes then squeeze on more Sriracha, mayo, avocado and sesame seeds. Use nori paper or seaweed sheets to serve. Enjoy