Steps:

• Cook the Sushi Rice: Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker or saucepan. Cook according to the rice cooker’s instructions, or bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes. Let it rest for 10 minutes off the heat.
• Season the Rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold it in. Let the rice cool slightly.
• Prepare the Casserole Base: Preheat your oven to 180°C (350°F). Line the bottom of a greased baking dish with a layer of seaweed (nori) sheets.
• Add Layers: Spread the seasoned sushi rice evenly over the nori sheets to form the base layer. Then, spread a layer of softened cream cheese over the rice. Top with the diced smoked or fresh salmon, distributing it evenly.
• Make the Sauce: In a small bowl, mix the soy sauce, mayonnaise, and sriracha (if you like a bit of heat). Drizzle this sauce over the salmon and cream cheese layer.
• Bake the Casserole: Place the baking dish in the preheated oven and bake for about 10-12 minutes, or until the top is slightly golden and the dish is heated through. This will ensure the flavors meld together without overcooking the rice or nori.
• Finish with Fresh Toppings: Remove the casserole from the oven and let it cool for a few minutes. Top with diced avocado, chopped green onions, and a sprinkle of sesame seeds for added freshness and texture
• Serve with Toasted Nori Sheets: Cut the sushi bake into squares and serve with extra toasted nori sheets on the side. Scoop a portion onto a piece of nori, wrap it up, and enjoy!