1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
2. Combine the rinsed rice and 2 1/2 cups of water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then simmer covered for 18 minutes on the stove.
3. While the rice is cooking, mix rice vinegar, sugar, and salt in a small bowl until dissolved. This seasoning is what gives sushi rice its signature tang and balance.
4. Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture with a wooden spoon or rice paddle. Avoid smashing the grains.
5. Preheat your oven to 375°F (190°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it.
6. Cut the salmon fillet into small cubes. In a medium bowl, combine the salmon with soy sauce and sesame oil to marinate briefly while you prepare the spicy mayo.
7. In a separate bowl, whisk together mayonnaise and Sriracha sauce until smooth. Taste and adjust the spice level to your liking.
8. Spread the sushi rice evenly in the prepared baking dish, pressing down gently to create a firm layer.
9. Scatter the marinated salmon cubes evenly over the rice layer.
10. Drizzle the spicy mayo mixture over the salmon, spreading it out to cover completely.
11. Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the top is slightly golden and bubbly.
12. Remove from the oven and sprinkle toasted sesame seeds, sliced green onions, and nori strips on top for garnish.
13. Let it cool for 5 minutes before serving. This lets the layers settle and enhances the flavors.

When I make this with Ouma, we always argue over who gets the crispy edges—Mama Lou always said that’s the best part, and she was right. Don’t be shy to get your hands in there and serve it family-style.