1-First: preheat the oven to 375 degrees Fahrenheit. This ensures everything bakes evenly from the start. While the oven heats, rinse 1 cup of sushi rice or short grain rice under cold water until it runs clear, then cook it with 1 1/2 cups of water by bringing it to a boil, reducing to a simmer, and cooking for 15 to 20 minutes until the water is absorbed.

2-Remove the rice from heat and season it with 1 1/2 tablespoons of rice vinegar, 1 teaspoon of salt, and 1 tablespoon of sugar. Set it aside to cool slightly. Meanwhile, season 1 to 1.5 pounds of salmon fillet with salt and pepper, then mix 2 tablespoons of coconut aminos or low-sodium soy sauce, 1 teaspoon of honey, and 1 crushed garlic clove. Rub this mixture over the salmon and bake it for 15 to 18 minutes, depending on its thickness.

3-Assembling and Baking: After baking the salmon, remove the skin and flake it into a bowl. Add 2 scallions, 2 tablespoons of cream cheese (if you want extra creaminess), and 2 tablespoons of spicy mayo, then mix well. Increase the oven temperature to 400 degrees Fahrenheit for the final bake.

4-Press the cooked rice into a 9×9 baking dish and sprinkle furikake or crushed seaweed snacks over it. Layer the salmon mixture evenly on top, then drizzle with eel sauce or sweet sauce like teriyaki and extra spicy mayo. Bake for 10 minutes, followed by broiling for 2 to 3 minutes to get that perfect finish.

5-Once done, garnish with sesame seeds, more sauces, sliced avocado, scallions, and jalapenos. Let it rest for a moment before serving warm. For more tips on rice prep, check out this guide to perfect sushi rice to make sure your base is spot-on.