Rinse the sushi rice under cold water until the water runs clear.

Combine the rinsed rice and water in a pot and bring to a boil.

Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until the water is absorbed.

In a large mixing bowl, combine chopped imitation crab meat, softened cream cheese, mayonnaise, sriracha, soy sauce, sesame oil, and sliced green onion.

Preheat your oven to 350°F (175°C).

Spread the cooked sushi rice evenly in the bottom of a greased baking dish.

Spoon the crab mixture over the rice, spreading it evenly.

In a small bowl, mix the panko breadcrumbs with melted butter and sprinkle it evenly over the crab layer.

Bake in the preheated oven for 25 minutes or until the top is golden brown and the filling is bubbly.

Let the sushi bake cool slightly before serving.