Heat oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish with sesame oil or nonstick spray.

Combine rinsed rice and water in a rice cooker or pot; bring to a gentle boil, cover, then simmer on low for 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Whisk rice vinegar, sugar, and salt until dissolved. Gently fold into warm rice using a rice paddle or spatula—aim for even coating and that classic sushi tang.

Press seasoned rice into the prepared dish, smoothing it into an even, compact layer with damp hands or a spatula.

In a bowl, combine shredded crab, mayo, Sriracha, soy sauce, and sesame oil. Stir until creamy and well blended. Taste and adjust heat.

Spread the crab mixture evenly over the rice, leaving a small border so it doesn’t spill over while baking.

Sprinkle green onions, sesame seeds, and lime zest on top. For crunch, lightly dust with panko breadcrumbs.

Place pan on the middle rack and bake 12–15 minutes, until edges bubble and top turns golden. For an extra crisp finish, broil 1–2 minutes—watch carefully.

Let it sit 5 minutes to set up—this helps keep each scoop neat.

Offer nori strips for guests to scoop sushi bake onto like mini tacos, or wrap in lettuce cups for a low-carb twist.