Rinse 1 cup of sushi rice under cold water until the water runs clear, soak for 15 minutes. Boil 1¼ cups of water, add the rice, reduce to low heat, cover, and simmer for 20 minutes. Let it rest for 10 minutes, then fold in 2 tablespoons of lite seasoned rice vinegar.

Chop 8 ounces of fresh salmon fillet into cubes and place in a mixing bowl. Add ¼ cup of Kewpie mayo, 2 ounces of softened cream cheese, 1-2 tablespoons of sriracha, 1 tablespoon of soy sauce or tamari, and 2 chopped green onions. Mix well and refrigerate for 15 minutes.

In a small saucepan, combine ¼ cup of soy sauce, 2 tablespoons of mirin, 1 tablespoon of sake, and 1 tablespoon of sugar. Simmer over medium heat for about 5-7 minutes until it thickens slightly, then cool.

Mix ¼ cup of mayonnaise with 1-2 tablespoons of sriracha and a splash of lime juice for spicy mayo. Set aside in refrigerator.

Preheat oven to 375°F (190°C). Grease a baking dish, spread sushi rice evenly, then add the chilled salmon mixture on top. Bake for 10-15 minutes until heated through and top is golden.

Switch to broil for 2-3 minutes to crisp the top, keeping a close watch to prevent burning. Remove from oven and let sit for a couple of minutes.

Drizzle unagi sauce over top and add dollops of spicy mayo. Garnish with avocado, sesame seeds, chopped cucumber, and nori sheets before serving.