Start by removing the skin from ¾ lb of coho salmon and cutting it into 1-inch pieces. In a bowl, combine the salmon with 3 tablespoons of teriyaki sauce, ¼ teaspoon of kosher salt, and ¼ teaspoon of garlic powder, allowing the flavors to meld for at least 15 minutes while you prep the rice and the baking dish.

Preheat your oven to 400°F. Take 3 cups of cooked sushi rice and press it evenly into the bottom of a greased baking dish, creating a solid base. Layer the marinated salmon pieces on top, ensuring even coverage. Sprinkle 1 tablespoon of brown sugar over the salmon to enhance the caramelization during broiling.

Set your oven to broil and position the baking dish on the top rack, about 6 inches from the heating element. Broil the sushi bake for about 6 minutes or until the salmon is caramelized and cooked through.

Once broiled, carefully remove the dish from the oven. Start layering with the cubed avocado, distributing it evenly for creaminess. Next, drizzle on 3 tablespoons of spicy mayo, and then sprinkle 1 tablespoon of furikake. Finish the dish by adding 2 tablespoons of crispy fried onion bits and 2 tablespoons of finely diced scallions.

Your Teriyaki Salmon Sushi Bake is now ready to be enjoyed! Serve it immediately while hot, allowing the layers of flavors and textures to shine.