Start by cooking your sushi rice. If you haven’t already, rinse the rice under cold water until the water runs clear. This removes the excess starch, ensuring the rice sticks together without being too gloopy. Cook the rice according to the package instructions, either in a rice cooker or on the stovetop.

Pro Tip: After the rice is cooked, mix it with a bit of rice vinegar and let it cool slightly. This gives the rice that perfect sushi flavor!

If you’re using fresh salmon, make sure to remove the skin and bones. Then, cut the salmon into small chunks (about 1-inch pieces). If you’re using smoked salmon, you can skip this step and simply tear it into bite-sized pieces.

Pro Tip: If you’re feeling extra indulgent, try adding a dash of sesame oil to your salmon for a subtle nutty flavor.

In a medium bowl, combine your mayonnaise, cream cheese, soy sauce, Sriracha, and sesame oil. Mix until smooth. Then, gently fold in the salmon and a bit of furikake for added texture. If you’re adding avocado or cucumber, fold those in as well. The mixture should be creamy and slightly thick—perfect for spreading over the rice.

In a baking dish (an 8x8-inch dish works great), spread the cooled sushi rice evenly along the bottom. Press it down gently so it forms a nice base for the topping. Then, spread your salmon mixture evenly on top of the rice.

Pro Tip: For an extra crispy topping, broil the dish for the last 2-3 minutes of baking! This will give your sushi bake a nice golden color.

Preheat your oven to 375°F (190°C) and bake the sushi for about 20-25 minutes, or until the top is golden brown and bubbly. Monitor it closely, as oven temperatures can differ.

Once the dish is baked to perfection, remove it from the oven and let it cool for a couple of minutes. Slice it into squares or use a spoon to scoop out servings. Serve with nori sheets on the side for wrapping, and don’t forget to garnish with green onions, a sprinkle of furikake, or pickled ginger for that extra touch.