Rinse sushi rice until the water runs clear; cook with 2½ cups water on medium-high heat. Lower heat and simmer for 15-20 minutes until rice is tender.

Remove pot from heat. Keep lid on and let rice steam for 5-10 minutes.

Season salmon fillet and air fry at 400°F (200°C) for 10 minutes until flaky.

In a large bowl, flake cooked salmon and add imitation crab, soy sauce, mayonnaise, sriracha, and sesame oil. Mix well.

Preheat oven to 400°F (200°C).

In a small bowl, combine rice vinegar, sugar, and salt. Fold gently into cooled sushi rice.

Spread seasoned rice in a greased baking dish, tear nori sheets over rice, and sprinkle with sesame seeds.

Layer seafood mixture over rice and press down gently with a spatula.

Bake casserole for 10 minutes, then switch to broil for 2 minutes until golden.

Drizzle with spicy mayo and garnish with sesame seeds and cilantro. Cut into squares and serve with nori, cucumber, and avocado.