For the Rice Layer:

• 3 cups cooked sushi rice (short-grain rice is key for that sticky texture)
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 1 teaspoon salt

For the Salmon Layer:

• 2 cups cooked salmon (baked, grilled, or poached works fine—leftovers are a bonus!)
• ½ cup Japanese mayo (Kewpie is the holy grail, but regular mayo works in a pinch)
• 2 tablespoons sriracha (adjust if you want less heat)
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil

For Toppings:

• Furikake (this seaweed seasoning is a sushi bake essential)
• Sliced green onions
• Sesame seeds
• Sriracha drizzle
• Extra Kewpie mayo (because why not?)

For Serving:

• Roasted seaweed sheets (nori) for scooping
• Sliced cucumbers and avocado for freshness