Sriracha until everything is fully incorporated.
4. Assemble the Bake:
– In a baking dish, spread the prepared sushi rice evenly, pressing down to create a flat layer.
– Crumble the seaweed sheets over the rice.
– Spread the creamy salmon mixture over the top, pressing down again to form an even layer. Bake at 425°F (220°C) for 20 minutes.
5. Serve:
– Remove from the oven and let cool for 5 minutes. Drizzle with extra Sriracha, Kewpie mayo, and top with avocado cubes and sesame seeds. Serve with additional seaweed sheets for wrapping. Enjoy!