Preheat the oven to 400 degrees Fahrenheit. Season the salmon fillet with grated ginger and minced garlic. Bake or poach the salmon until it is just opaque and flakes easily with a fork. Let it cool slightly and flake it into small pieces in a medium bowl.

While the salmon cooks, prepare the sushi rice. Once cooked, mix in rice vinegar, sugar, and salt. The rice should be glossy and slightly sticky. Press this rice into an even layer at the bottom of a 9x13 inch baking dish.

Sprinkle a generous layer of Furikake over the rice.

In the bowl with your flaked salmon, add the softened cream cheese, spicy mayo, and a splash of soy sauce. Mix until thoroughly combined. If using imitation crab, fold it in now.

Spread the salmon mixture evenly over the rice. Bake in a 400 degree oven for about 15 to 20 minutes. You want the top to be slightly golden and the whole dish to be heated through. For an extra touch, broil for the last 2 minutes to get a bit of char on the mayo.

Remove from the oven and drizzle with a little extra spicy mayo and unagi sauce if you have it. Top with chopped green onions, avocado slices, and a dusting of sesame seeds.

Bring the whole dish to the table. Let everyone use spoons to scoop portions into small nori sheets, folding them like little tacos.