Cook the Salmon: Preheat your oven to 200°C (180°C fan). Place the salmon fillet on a baking tray lined with aluminium foil. Drizzle with olive oil and season with a pinch of salt and pepper. Bake for 12-15 minutes, or until cooked through. Remove from the oven and let it cool slightly before flaking it into bite-sized pieces with a fork. Reduce oven temperature to 180°C (160°C fan).

Prepare the Sushi Rice: While the salmon is cooking, rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package directions (either in a rice cooker or on the hob).

Season the Rice: In a small bowl, whisk together the rice vinegar, caster sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large, non-metallic bowl. Gently pour the vinegar mixture over the hot rice and use a rice paddle or spatula to fold it in, using a cutting motion to avoid mashing the grains.

Assemble the Base: Press the seasoned rice evenly into the bottom of a 9x13 inch (or similar size) baking dish. Sprinkle half of the furikake seasoning over the rice layer.

Make the Creamy Salmon Topping: In a medium bowl, combine the flaked salmon, Japanese mayonnaise, softened cream cheese, sriracha, soy sauce, and most of the sliced spring onions. What works best for me is to mix gently, so you still have some nice chunks of salmon for texture.

Layer and Bake: Spread the salmon mixture evenly over the rice base. Sprinkle the remaining furikake on top. Bake for 15-20 minutes at 180°C (160°C fan), until the topping is heated through and lightly golden. For a browner top, you can place it under a hot grill for the last 1-2 minutes, watching it carefully to prevent burning.

Garnish and Serve: Let the bake cool for a few minutes. Drizzle generously with unagi sauce, then garnish with toasted sesame seeds and the remaining spring onions. Serve immediately with sheets of nori, sliced avocado, and cucumber.