Begin by rinsing the sushi rice until the water runs clear. This step is essential for proper texture. Cook the rice according to your rice cooker's instructions. While the rice cooks, make the seasoning mixture by warming 3 tablespoons of rice vinegar, 1½ tablespoons sugar, and 1 teaspoon salt until the sugar dissolves. Once the rice is cooked, gently fold in the seasoning mixture and set aside.
While the rice cooks cut the fresh salmon into small cubes. For the best results, cut the salmon while it’s still slightly frozen, which makes it easier to slice into clean, bite-sized pieces. Then cook the salmon for about 10-15 minutes in the oven or an air fryer until its most of the way cooked.
Let the cream cheese come to room temperature to ensure smooth mixing. In a bowl, combine the softened cream cheese, Kewpie mayonnaise, a generous squirt of sriracha sauce, soy sauce, and sesame oil. Stir everything together until silky and smooth. Gently fold in the cubed salmon until well-coated.
Press the seasoned rice into an even layer in your baking dish, creating a solid base. Then, evenly spread the salmon mixture over the top. This is your chance to create an Instagram-worthy dish, so feel free to smooth the topping to perfection.
Preheat your oven to 450°F. Bake the sushi for 10-15 minutes, or until the top is golden brown and bubbly. The heat will create a slightly crispy top while keeping the inside creamy and delicious.
Once baked, garnish with freshly sliced cucumber and a sprinkle of sesame seeds. Serve the sushi bake with nori sheets for scooping. Enjoy the cozy, casserole-style sushi that's sure to impress!
