Prepare the Sushi Rice: Rinse the sushi rice in a fine-mesh sieve under cold running water until the water runs clear. This removes excess starch and prevents gummy rice. Add the rice and water to a saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes. The rice will be tender and you’ll see small steam holes on the surface. Remove from the heat and let it stand, covered, for 10 minutes. In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. While the rice is still hot, gently fold in the vinegar mixture with a wooden spoon or spatula using a slicing motion to avoid mashing the grains. The rice will look glossy and smell beautifully tangy.

Cook the Salmon: While the rice cooks, preheat your oven to 200°C (400°F). Place the salmon fillet on a small baking tray lined with foil. Drizzle with the sesame oil and soy sauce, and sprinkle over the grated ginger. Bake for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork. The fish will turn from a translucent deep orange to a lovely opaque pale pink. Let it cool slightly, then flake it into large chunks, discarding any skin if present. You should see beautiful, moist flakes.

Make the Creamy Salmon Mixture: In a mixing bowl, combine the softened cream cheese, 4 tablespoons of the Japanese mayonnaise, and 1 tablespoon of sriracha. Stir until smooth and well combined. The mixture will be a pale, creamy coral colour. Gently fold in the flaked salmon and half of the sliced spring onions. The salmon should be evenly coated in the creamy, slightly spicy sauce.

Assemble the Bake: Lightly grease your 9x13 inch baking dish. Press the seasoned sushi rice into the dish in an even, firm layer. Use the back of a spoon or damp fingers to pack it down well. This creates a solid base. Spread the creamy salmon mixture evenly over the top of the rice.

Add the Topping and Bake: In a small bowl, mix the remaining 2 tablespoons of Japanese mayonnaise with the remaining 0.5 tablespoon of sriracha. Drizzle this spicy mayo in a zigzag pattern over the salmon layer. Sprinkle the crumbled nori strips and the remaining spring onions over the top. Bake for 15-20 minutes, until the edges are bubbling and the top is lightly golden. The kitchen will fill with a wonderful, savoury, toasty aroma.

Rest and Serve: Let the bake cool in the dish for 5-10 minutes. This rest time is crucial; it allows the layers to set slightly, making it much easier to serve. While it rests, prepare your serving platter with sheets of nori (cut into quarters or halves), avocado slices, and cucumber sticks. Spoon a generous portion of the warm bake onto a nori sheet, add your toppings, and enjoy immediately. The contrast of the warm, creamy bake with the cool, crisp vegetables and the salty nori is pure magic.