Rinse the sushi rice under cold water until the water runs clear. Drain and add to a rice cooker with 2 1/2 cups of water. Cook according to the rice cooker instructions or simmer on the stove until absorbed.

In a medium bowl, combine the cooked sushi rice with mayonnaise and sriracha. Stir until well combined and set aside to cool slightly.

Gently fold in the shredded imitation crab meat into the rice mixture, being careful not to mash it too much.

Preheat your oven to 350°F (175°C). In a baking dish, spread half of the rice mixture evenly on the bottom. Layer with sliced avocado and sprinkle with chopped green onions. Add the remaining rice mixture on top and smooth it out.

Bake in the preheated oven for about 15-20 minutes, until the top is lightly browned and crispy.

Let the dish cool for a few minutes. Top with nori strips, slice into portions, and serve with soy sauce on the side.