Cook the Sushi Rice: Rinse the sushi rice under cold running water until the water runs clear. Add the rinsed rice and 500ml of cold water to a medium saucepan. Bring to a boil, then reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15 minutes. After 15 minutes, remove from the heat and let it stand, still covered, for another 10 minutes. Do not lift the lid during this time! For those new to this, BBC Good Food has a great guide on how to make sushi rice perfectly every time.

Season the Rice: While the rice is standing, prepare the seasoning. In a small bowl, whisk together the rice vinegar, caster sugar, and salt until the sugar and salt have dissolved.

Combine Rice and Seasoning: Transfer the cooked rice to a large, non-metallic bowl. Gently pour the vinegar mixture over the hot rice. Using a rice paddle or spatula, "cut" and fold the seasoning into the rice until it's evenly distributed and has cooled slightly. Be gentle to avoid mashing the grains.

Prepare the Topping: In a separate mixing bowl, add the softened cream cheese, Japanese mayonnaise, sriracha, and soy sauce. Whisk until smooth and well combined. Fold in the shredded imitation crab, chopped prawns, and sliced spring onions.

Assemble the Casserole: Preheat your oven to 180°C (160°C fan). Lightly grease a 9x13 inch (or similar size) baking dish. What works best for me is to use wet hands to press the seasoned sushi rice evenly into the bottom of the dish. This prevents the rice from sticking to your fingers.

Add Topping and Bake: Spread the creamy seafood mixture evenly over the layer of rice. Sprinkle the top with the furikake seasoning. Bake for 10-15 minutes, or until the topping is heated through and bubbling at the edges.

Grill for Colour (Optional but Recommended): For a lovely golden-brown top, switch the oven to the grill setting for the last 1-2 minutes of cooking. Keep a close eye on it, as it can brown very quickly!

Rest and Serve: Remove the sushi bake from the oven and let it rest for 5 minutes. This helps it set slightly. Drizzle with extra sriracha and mayonnaise if you like. Serve warm with nori sheets, allowing everyone to scoop the bake into their seaweed.