Rinse 2 cups of sushi rice under cold water until clear, soak in water for 15 minutes, then drain. Combine with 2 cups of water in a pot, boil, reduce heat, cover, and simmer for 20 minutes. Let stand for 10 minutes, then add ¼ cup of seasoned rice vinegar and fluff.

While rice cools, cut 1 pound of salmon into ½ inch cubes. Mix with ½ cup of Kewpie mayo, 4 ounces of cream cheese, 2 tablespoons of sriracha, 2 tablespoons of soy sauce, and ¼ cup of chopped green onions. Chill in refrigerator.

Combine ¼ cup soy sauce, ¼ cup mirin, ¼ cup sake (or water), and 2 tablespoons of sugar in a saucepan. Heat until sugar dissolves, simmer for 10-15 minutes until thickened, then cool.

Mix together ½ cup of Kewpie mayo, 2 tablespoons of sriracha, juice of half a lime, and a pinch of salt in a bowl for the spicy mayo.

Preheat oven to 425°F. Grease a 9x13 inch baking dish, line with parchment. Spread cooled sushi rice in the dish, press down, sprinkle with 2 tablespoons of furikake, then layer chilled salmon mixture on top.

Bake for 10-15 minutes until bubbly. Broil for 2-3 minutes for a crispy top, keeping an eye to avoid burning.

Cool for 5 minutes, drizzle unagi sauce and spicy mayo over the top, garnish with avocado, cucumber, sesame seeds, and green onions. Serve warm with nori sheets.