Cook the sushi rice according to the package instructions. Cool slightly. Add the seasoned vinegar to the rice and gently stir it in (so the rice doesn’t become mushy).

While the rice cooks, season the salmon and cook it in the oven for 6 minutes. It will not yet be fully cooked. Remove and let cool slightly.

In a bowl, mix the Kewpie, Sriracha, and soy sauce. Reserve half. I put this in a squeeze bottle to decorate the top of the sushi.

Combine the salmon, cream cheese, remaining half of the Kewpie sauce, and half the green onions. Fold it together so the salmon doesn’t get fully shredded.

Pack the rice evenly into a baking dish. Season with Furikake. Spread the salmon mixture evenly over the rice. Season with more Furikake.

Bake for 15 minutes.

Garnish with avocado, cucumber, the remaining green onions, and drizzle the remaining sauce over the top. Cut and serve with toasted nori.

Bring a pot of salted water to a boil. Drop in the edamame pods and boil for 2 minutes. Remove promptly and drain. Then set the pods on a paper towel to drain off any remaining water.

In a saucepan, heat the oil over medium heat. Add the garlic and ginger and cook for 1 minute, moving constantly in the pan to avoid burning.

Pour in the soy sauce, sambal oelek, sesame oil, and honey. Stir and simmer for 1 minute.

Put the edamame in a bowl. Pour on the sauce and toss to coat.

Serve garnished with sesame seeds.