1. Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish to prevent sticking.
2. In a small bowl, mix the cooked sushi rice with rice vinegar, sugar, and salt. Stir gently to combine and set aside to cool slightly.
3. In a medium bowl, blend the softened cream cheese, Japanese mayonnaise, and sriracha sauce until smooth and creamy. Adjust the spice level to your liking—start with less sriracha if you prefer mild.
4. Spread the seasoned rice evenly into the bottom of the prepared baking dish, pressing gently to create a firm layer. This step reminds me of those moments with my grandmother, carefully pressing dough into pans—simple acts that feel like love.
5. Evenly scatter the flaked salmon over the rice layer, then spread the creamy mayo mixture on top, smoothing it out with a spatula.
6. Sprinkle shredded mozzarella cheese evenly over the top layer, followed by a generous dusting of furikake seasoning. This adds that extra umami punch that makes the dish irresistible.
7. Bake uncovered in the preheated oven for 15-20 minutes, until the cheese is melted and bubbly, and the edges start to brown slightly.
8. Remove from the oven and let it rest for 5 minutes before serving. This little pause, much like those quiet moments in my kitchen, lets the flavors settle and the bake firm up for easier serving.

From my experience, watching the cheese bubble and the aroma fill the kitchen is always a moment I savor—sometimes I catch my kids sneaking tastes before it’s even cool enough to eat!