If you don't have cooked sushi rice, it is easy to make. First, measure 3 cups of short grain rice, add rice to a bowl, and wash it three times. For each wash, rinse it with cool water, drain, and repeat. The water will get clearer with each subsequent wash.

Add the washed rice to the rice cooker's bowl, add enough water to fill the bowl to the sushi rice or sweet rice line, set the rice cooker to the corresponding mode, and hit start. Meanwhile, combine the rice wine vinegar, sugar, and salt in a bowl to make the seasoning for the rice. If you buy pre-seasoned rice wine vinegar instead of unseasoned, only add a pinch of salt and a teaspoon of sugar, taste, and adjust if needed.

Add the cooked rice to the bowl and gently toss to distribute the vinegar, salt, and sugar evenly.

Preheat the oven to 400°F (200°C). Oil a 9 x 13 baking pan, removing excess with a paper towel. The oil will prevent the rice from sticking. Scoop the rice into the prepared pan and press it into the bottom until you have an even layer. Sprinkle furikake over the rice layer. Top with the crab mixture, then place it in the oven for 20 minutes to warm everything up and caramelize the top. Dust the sushi bake with a bit more furikake once done.

Cut the baked sushi into bite-sized portions, scoop into pieces of nori, and eat with your hands.