- Preheat the oven to 400° F. Line a baking sheet with foil and grease an 8×8 baking dish.
- Add the cooked sushi rice to a bowl and add the rice vinegar, sugar, and salt. Mix gently to combine, until the rice feels slightly sticky and cohesive. Set aside.
- In a small bowl, add the Umami Joy Sauce, honey, and minced garlic. Whisk well.
- Place the salmon on top of the lined baking sheet. Pour the mixture over the salmon, using a brush to make sure the salmon is fully coated.
- Bake the salmon 15 minutes. Let cool slightly.
- Remove the skin from the salmon and add it to a bowl. Using a fork, gently flake the salmon. Add the sriracha mayo and gently toss to combine. Set aside.
- Add the sushi rice to the greased baking dish, using a spatula to firmly press the rice together evenly on the bottom of the dish. Add the salmon mixture and spread evenly.
- Bake for 10 minutes. Turn the oven to broil and cook for an additional 2 minutes.
- Top with generous drizzles of Takumi and sriracha mayo. Add sliced avocado, furikake, and scallions. Cut into slices and serve.
Optional: if you have extra time, you can let the salmon marinate in the Umami Joy Sauce mixture for up to 30 minutes.
Recipe created in partnership with Sammi Haber Brondo at @veggiesandchocolate.
