Preheat your oven to 375 degrees Fahrenheit.
Wash the sushi rice in cold water at least 5 times, or until the water runs clear. Then let it soak in cold water for 10 minutes.
Bake the salmon in the preheated oven at 375 degrees Fahrenheit for 15-20 minutes. Afterward, let it cool for a few minutes. Alternatively, you can cook the salmon in an air fryer for about 12-15 minutes.
Drain the soaking water from the sushi rice. In a pot over high heat, add the sushi rice and 2 cups of clean water. Bring it to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 14 minutes. Remove from heat and allow it to cool.
Shred the imitation crab and cut it into smaller chunks.
When the cooked salmon has cooled, shred it and place it in a bowl along with the shredded imitation crab.
Add half of the yummy sauce and the salt to the bowl. Mix until well combined.
In a 9x13 casserole dish, spread the cooked sushi rice evenly. Sprinkle rice vinegar and granulated sugar over the rice and mix it in. Press the rice down into the casserole dish.
Cover the rice with 10 nori sheets.
Spread the shredded salmon and imitation crab mixture over the nori sheets and press it down.
Bake in the oven for about 10 minutes, then roast for an additional 1-2 minutes. Remove from the oven and let it cool for at least 10 minutes.
Add toppings to your sushi bake. Drizzle unagi sauce and the remaining yummy sauce. Sprinkle furikake, black sesame seeds, sliced scallions, and avocado.
Cut into 10 pieces and serve on top of a nori sheet.