• Preheat the oven to 400°F.
• Rinse 1 cup sushi rice until the water runs clear. Then add it to a pot with 1 1/2 cups of water. Cover the pot with a lid and bring to a boil, then reduce the heat and let simmer. Cook for 15-20 minutes until all the water is absorbed. Remove from the heat and let cool slightly.
• In a small pot, whisk together your vinegar, sugar, salt and warm over minimal heat until sugar and salt dissolve. Pour on your cooked rice and mix.
• Combine the 2 tablespoons coconut aminos or soy sauce and garlic powder in a bowl and rub over the fish. Bake the salmon for 15-20 minutes, depending on thickness.
• After the salmon is cooked, transfer it to a bowl and mash with a fork. Add to a bowl cream cheese, mayonnaise, 2 tablespoons coconut aminos, sweet chili sauce, chili flakes and salt. Combine together until evenly mixed.

Assemble the sushi bake:

• Spray baking pan (9*9 inch) with oil spray. Transfer the rice to the pan, dip your hands in cold water and gently press rice into the pan. Next spread the salmon mixture evenly on top of the rice. Sprinkle 2 tablespoons of sesame seeds.
• Bake for 15 minutes. For the last 5 minutes turn on the broiler to caramelize the top. Remove from the oven and allow to cool slightly before serving.
• Top with more sesame seeds and cucumber, chopped nori and more coconut aminos to taste.