Preheat the oven to 425 degrees Fahrenheit.

Season Salmon with salt and pepper and place on a parchment lined baking sheet. Bake for 18-20 minutes.

Once baked and cooled, use two forks to flake the filet into bite sized pieces, discarding the skin. Set aside.

While the salmon bakes, prepare the sushi rice. Rinse the rice with cold water until the water runs clear.

Cook the rice on the stovetop, in a rice cooker, or in the Instant Pot. If you use a rice cooker or Instant pot, cook the rice according to the manufacturer's instructions. My rice cooker takes 4 cups of water to cook 3 cups of rice.

While the rice is cooking, add the rice vinegar, sugar and salt together in a small saucepan. Heat over medium-high heat and whisk until the sugar has dissolved.

Transfer the cooked rice to a large mixing bowl. Pour the vinegar mixture over the rice and use a spatula to fold the mixture into the rice.

Cover the bowl with saran wrap and let the rice cool on the counter until it reaches room temperature.

Preheat the oven to 425 degrees Fahrenheit. Spray a 9-inch baking dish with pan spray and set aside.

Use a fork to prepare the imitation crab by shredding the fork down the length of the leg. Repeat until stringy. Chop into pieces about an inch long.

Add the salmon, shredded crab, cream cheese, mayonnaise, and sriracha to a bowl. Mix until combined.

Press the sushi rice into the bottom of the baking dish. Crush the nori over the top so it covers the rice evenly, adding more as desired.

Spread the salmon and crab mixture over the top.

Bake for 12-15 minutes, until thoroughly heated.

Drizzle the top with sriracha, spicy Mayo, and eel sauce. Garnish with sesame seeds, green onions, and cilantro. Serve with additional nori to wrap around bites of the bake.