Preparation

• Preheat the oven to 375 F.
• Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed. Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.
• While the rice cooks, season the salmon with salt and pepper. Combine the coconut aminos, honey and garlic in a bowl and rub over the fish. Bake the salmon for 15-18 minutes, depending on thickness. Once done, remove the salmon skin and add the salmon to a bowl.
• Flake the salmon with a fork and add the scallions, cream cheese and spicy mayo. Combine together until evenly mixed.
• Raise the oven temperature to 400 F.
• Flatten the rice into a 9 x 9 baking dish, then sprinkle furikake seasoning over the top or crushed seaweed snacks.
• Add the salmon mix over the rice, then top the salmon layer with a drizzle of sweet sauce and spicy mayo.
• Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes.
• Once done, garnish with sesame seeds, more sauces, avocado, scallions and jalapeños.
• If you plan to prepare this dish a few hours in advance, I suggest layering the cooked rice and salmon ahead of time, then baking it before serving.