2 cups sushi rice

2 ½ cups water

1/4 cup rice vinegar

2 tablespoons sugar

1 teaspoon salt

8 oz cream cheese, softened

1 cup cooked salmon, flaked (or canned salmon, drained)

2 tablespoons mayonnaise

1 tablespoon sriracha (optional)

2 sheets nori, cut into small pieces

1/4 cup green onions, chopped

1/2 cup panko breadcrumbs

1 tablespoon sesame seeds

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Rinse sushi rice under cold water until water runs clear. Cook with 2 ½ cups of water in a rice cooker or on the stovetop until tender.
Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into cooked rice to season it evenly. Let it cool slightly.
In a separate bowl, combine cream cheese, flaked salmon, mayonnaise, and sriracha (if using) until smooth and creamy.
Preheat oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
Spread seasoned rice evenly in the dish and press gently to form the base.
Sprinkle nori pieces over the rice.
Spread the creamy salmon mixture on top and smooth it out.
Mix panko breadcrumbs and sesame seeds together, then sprinkle evenly over the top.
Bake for 15–20 minutes, until the top is golden and crisp.
Top with chopped green onions before serving. Enjoy warm with nori sheets or cucumber slices.

Substitute salmon with imitation crab, shrimp, or tofu for variations.

Drizzle spicy mayo or unagi sauce on top after baking for extra flavor.

Add avocado, tobiko, or furikake before serving for a beautiful finish.

Use gluten-free panko and soy sauce to make the dish gluten-free.

Best enjoyed fresh—avoid freezing as cream cheese changes texture after thawing.