Preheat your oven to 400°F (200°C).

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. If you don’t have a rice cooker, bring the rice and water to a boil in a pot, then reduce heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool slightly.

In another bowl, combine the shredded imitation crab meat, mayonnaise, sriracha, and cream cheese. Mix until well combined.

In a greased 9x9 inch baking dish, spread the sushi rice evenly across the bottom.

Layer the crab mixture over the sushi rice, spreading it evenly.

Bake in the preheated oven for 15-20 minutes, or until the top is slightly golden and bubbly.

Remove from the oven and let it cool for a few minutes. Top with chopped green onions and nori strips.

Serve warm, garnished with sesame seeds and soy sauce on the side.