Add 1 cup sushi rice and 1 2/3 cup water into a saucepan and bring to a simmer over med-high heat. Cover and lower the temperature to low. Cook for 13 minutes, then remove from the heat and rest for 5-10 minutes.
Stir the rice vinegar into the cooked sushi rice and spread the rice evenly into the bottom of a 9”x9” baking dish.
Mix together the Mayo and sriracha, adjusting to your personal taste. (I use 2 Tbsp. of sriracha, and we still top ours with a little more when we eat it.)
Shred the crab meat, and stir in the sraracha-mayo mixture.
Sprinkle furikake seasoning over the top of the rice, then spread the crab meat mixture in an even layer.
Top with edamame, a little more furikake, and an extra drizzle of sriracha.
Bake at 400 for 25 minutes. Cool for 10 minutes, then serve with roasted seaweed, cucumber, avocado, coconut aminos, and any of your favorite additions!