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Preheat the oven to 375 F
Rinse the sushi rice then add it to a pot with the water. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes until all the water is absorbed
Remove from flame and season with the rice vinegar, salt and sugar and stir to combine. Set aside.
While the rice cooks, season the salmon with salt and pepper. Combine the coconut aminos, honey and garlic in a bowl and rub over the fish
Bake the salmon for 15-18 minutes, depending on thickness
After the salmon is cooked, flake it with a fork (without the skin) and add it to a bowl with the scallions, cream cheese and spicy mayo. Combine together until evenly mixed
Change the oven temperature to 400 F
Flatten the rice into a 9 x 9 baking dish, then sprinkle furikake seasoning over the top
Add the salmon mixture over that and flatten it to cover the rice
Top the salmon layer with more furikake, and then drizzle over some sweet sauce and spicy mayo
Bake the dish for 10 minutes, then set it under the broiler for 2-3 minutes
Once done, top with more furikake, sesame seeds, sauces, scallions and jalapeños
If you plan to prepare this dish in advance, I suggest layering the cooked rice and salmon, and then baking it before serving!
Leftovers can be refrigerated for 3-4 days and warmed in the oven or microwave.