Rinse 2 cups of sushi rice under cold water until the water runs clear, then cook with 2 ½ cups of water for 15 minutes.

In a bowl, combine 1 can of drained salmon, 8 ounces of cream cheese, 2 tablespoons of mayonnaise, and a dash of soy sauce until smooth.

Preheat your oven to 350°F (175°C). Spread the seasoned sushi rice in a greased baking dish.

Dollop the salmon mixture on top of the rice, spreading evenly.

Cut nori sheets into strips and scatter over the salmon layer. Sprinkle with sesame seeds and green onions.

Bake for 25 to 30 minutes until golden brown.

Let cool for 5 minutes, garnish with green onions, and serve with soy sauce and pickled ginger.