Instructions

• Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• Place the 1 ½–2 pounds wild sockeye salmon filet on the prepared baking sheet and drizzle 2 tablespoons soy sauce evenly over the top.
• Bake the salmon at 400°F for about 15 minutes, or until cooked through and it flakes easily. Remove from the oven and let cool until you can handle it.
• While the salmon bakes, prepare a 9 x 13-inch baking dish by spraying it with nonstick cooking spray.
• Add the rice to the prepared baking dish: use 32 ounces ready-made cooked sticky rice, or cook 3 cups dried sushi rice according to the package and use that. Drizzle 2 tablespoons rice vinegar over the rice, toss briefly to distribute, then press the rice firmly and evenly into the bottom of the dish.
• Lay 2–3 nori sheets over the rice, trimming with scissors as needed so the nori covers the rice surface evenly.
• Spread the softened 16 ounces cream cheese in an even layer over the nori using a large, flat spatula.
• When the salmon is cool enough to handle, remove and discard the skin. Crumble the cooked salmon into a mixing bowl, add ½ cup sriracha mayonnaise, and mix until well combined.
• Spread the salmon–mayo mixture evenly over the cream cheese layer.
• Return the baking dish to the oven and bake for 10 to 15 minutes, until the top salmon layer is set and warmed through.
• Remove the sushi bake from the oven and let it cool for at least 10 minutes before cutting, or refrigerate until cold if you prefer to serve chilled.
• Cut the sushi bake into 12 to 24 pieces. Sprinkle 1–2 tablespoons furikake over the tops, drizzle 3 tablespoons eel sauce (or oyster sauce) evenly over the pieces, and sprinkle ½ cup chopped green onions over everything.
• Serve with optional garnishes as desired: thinly sliced radish, cucumbers, jalapeño, avocado, and/or pickled ginger.