Sushi Bake with Salmon and Mushrooms

Rinse the sushi rice thoroughly under cold running water, then cook it according to the package directions. Meanwhile, combine the rice vinegar, sugar, and salt in a small saucepan. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Fluff the cooked rice with a fork or rice paddle, then gently fold in the rice vinegar mixture until evenly combined.

Preheat the oven to 430°F (220°C). Clean the mushrooms, finely chop them, and cook them in a large skillet over medium-high heat for 5 to 7 minutes, or until they have released their moisture and are nicely browned.

Meanwhile, remove the skin from the salmon, if necessary, and cut it into very small cubes. Thinly slice the green onions, separating the white and green parts.

In a large bowl, combine the salmon, the white parts of the green onions, the cooked mushrooms, mayonnaise, cream cheese, and sriracha. Mix until well combined, then season generously with salt and black pepper.

Lightly grease a small baking dish with oil and spread the sushi rice into an even layer. Spoon the salmon and mushroom mixture evenly over the rice.

Bake for about 12 minutes, or until the filling is cooked through and lightly golden on top. Meanwhile, cut each nori sheet into 9 equal squares.

Remove the sushi bake from the oven and sprinkle with the remaining green onions. Add any additional toppings you like and serve immediately with the nori squares for scooping.