Begin by cooking the sushi rice according to your rice cooker or pot instructions. Once cooked, let it cool slightly. In a small bowl, combine the rice vinegar, granulated sugar, and salt. Heat gently to dissolve the sugar and salt, then pour it over the warm rice. Gently fold the mixture to evenly distribute the flavor without mashing the rice.
In a mixing bowl, combine the softened cream cheese, chopped crab meat, chopped shrimp, and mayonnaise. Stir until the mixture is well-combined and creamy. Add the blanched asparagus and half of the scallions, folding them in gently.
Preheat your oven to 375°F (190°C). In your baking dish, lay down one sheet of nori. Spread half of the sushi rice evenly over the nori. Next, spread the seafood filling on top of the rice, ensuring it covers the entire surface. Finish with another layer of rice, pressing down gently to compact it.
Place the assembled sushi bake in the preheated oven and bake for about 20-25 minutes, or until the top is golden and bubbly. Remove from the oven and let it cool for a few minutes.
Drizzle sriracha mayo and unagi sauce over the top. Sprinkle with the remaining scallions, diced avocado, diced cucumber, and a final dusting of furikake.
Slice the sushi bake into squares or scoop it directly from the dish. Serve warm and watch it disappear as everyone digs in!
