Sushi Salmon Bake

1. Remove the skin from the salmon filets and cube the salmon.
2. In a bowl, combine the cubed salmon with finely chopped scallion (reserve some for topping), kewpie mayo, sriracha, and a splash of soy sauce. Mix well.
3. In a separate bowl, mix cooked rice with a splash of rice vinegar and ponzu (or mirin if preferred).
4. Spread the seasoned rice evenly at the bottom of an oven-safe skillet.
5. Top the rice with the salmon mixture.
6. Bake for 15 minutes at 400F (200C).
7. Once baked, remove the skillet from the oven and top with sliced cucumbers, sliced avocado, furikake, the reserved chopped scallion, and more mayo and sriracha to taste.
8. Serve immediately with seaweed sheets, if desired.