Salmon Sushi Bake ⭐

Sushi bakes are nice and easy, make fish go pretty far and are good if you like warm versions of sushi in large quantities. The rice gets crisped up top and has a good crunch, but there's a bed of softer rice below. The salmon brings a lot of flavor to the rice below as well.

Recipe

1. Salmon. Cut it up into starbust-sized chunks and mix it all in a bowl with
   1. Mayonnaise
   2. Soy Sauce
   3. Chili Garlic Sauce
   4. Garlic Powder
   5. Brown Sugar
2. Prep cooked white rice (if hot, spread it out on a plate and let it cool down)
3. Make bed of rice in baking tray, put salmon chunks on top
4. Put in oven / air fryer at 375 for 10-15 minutes. When the salmon is starting to brown / blacken it's probably done.
5. Take out of oven, add garnish:
   1. Furikake
   2. Green Onion
   3. Whatever else you like (sesame seed, more soy sauce, avocado …)
6. Done! Can be eaten with nori (seaweed) as well.

Notes:

1. When making this for the first time, I actually separated the skin from the raw salmon and fried it in a pan. I then ripped it up and added it to my garnish at the end. Next time I make this dish, I'm going to try just cooking the salmon chunks with the skin on, as that will probably accomplish the same thing.
2. I was also missing rice vinegar which is supposed to be added at some point, but it tasted great anyway. 
3. My recipe was kind of a simplified version of this one.