Preheat the oven to 400°F. Lay out a large rimmed baking sheet and line it with parchment paper. Place the salmon fillet on the parchment paper and drizzle 2 tablespoons of soy sauce over the top.

Bake the salmon for 15 minutes until cooked through, then cool.

While the salmon is baking, set out a 9 x 13-inch baking dish, and spray with nonstick cooking spray. Dump the cooked rice into the baking dish and drizzle with 2 tablespoons of rice vinegar. Toss the rice by hand and then press it firmly into an even layer in the bottom of the dish.

Next lay the Nori sheets over the top of the rice. If needed, cut them with scissors to fit them evenly over the entire surface of the rice.

Gently spread the softened cream cheese over the entire surface of the Nori sheets. Use a large flat frosting spreader to spread the cream cheese in an even layer.

Once the salmon comes out of the oven, set out a mixing bowl. Remove the skins and discard. Then crumble the cooked salmon into the mixing bowl. Add the sriracha mayo, and mix the salmon and mayo together until well combined. Spread the salmon mixture over the top of the cream cheese mixture in an even layer.

Place the sushi bake in the oven and bake for 10 to 15 minutes until the salmon layer is well set.

Remove from the oven and cool for at least 10 minutes before cutting. Or refrigerate until cold and then cut.

When ready to serve, cut the sushi bake into 12 to 24 pieces. Sprinkle the tops with furikake rice seasoning. Then drizzle eel sauce over the top of each piece and sprinkle with scallions.

Feel free to add extra fresh and crunchy garnishes! Here we added a thin slice of cucumber, radish, and jalapeño on top!