Grease a 9×13 baking dish lightly with nonstick cooking spray. Press the sushi rice into a flat, even layer in the baking dish. Sprinkle with toasted sesame seeds, furikake, and crumbled nori squares.
In a medium bowl, mix together shredded or chopped kani, Kewpie, Sriracha, sliced scallions, and tobiko until well mixed. Pour this on top of the rice, then spread into a flat, even layer. Sprinkle with an additional furikake.
Place in a preheated oven, then bake until warm throughout.
Drizzle the top of the baked sushi recipe with a little Kewpie mayo and sriracha. Add tobiko (or masago) scattered on top, then finish with thinly sliced cucumbers and avocado. Serve immediately with nori squares.