Start off by making the sushi rice first. To clean the rice, add into a fine-mesh sieve. Then run it under cold water for about 1 minute making sure to mix the rice around with a spoon.

Then place in a rice cooker add the water and turn it on. If you don’t have a rice cooker you can use a pot as well. Once the rice is cooked, transfer it to a rimmed baking sheet. Pour 1/4 cup rice vinegar over the rice and fold it in. You want to use a rice paddle to do this. Make sure to be gentle with the rice and not mash it up. Then set that aside and let it cool.

Now season the salmon fillet with salt, pepper, and garlic powder.

Bake at 400 degrees Fahrenheit for 15-20 minutes. Bake time may vary depending on the thickness of your salmon.

Once the salmon is cooled down, add it to a large bowl along with the chopped shrimp, japanese mayo, softened cream cheese, sriracha and soy sauce.

Mix everything together well.

Now evenly spread and lightly compress the cooled sushi rice into a 9x13 baking dish.

Then spread the spicy salmon mixture over the rice and broil for 4 minutes in the oven.

Once the salmon sushi bake is done, drizzle some Japanese mayo and sriracha on top. Then garnish with chopped green onion and sesame seeds. Serve with Roasted seaweed, cucumber, and avocado.