Preheat oven to 400F degrees.
Carefully remove skin from salmon then cut into 1” pieces.
In a medium sized bowl, combine cubed salmon, sweet chili sauce and salt. Toss together and set aside.
In a baking dish (11x8”) add cooked sticky rice and pat it down to create a flat surface.
Top with a layer of nori then add the sweet chili salmon on top. Evenly sprinkle with garlic powder and as much fresh cracked pepper as you prefer.
Place in the oven and bake for 8 minutes. Then turn the broiler on for 3-4 minutes or until the salmon is cooked to your liking and starting to caramelize.
Remove salmon bake from oven and add avocado, cucumber, a sprinkle of salt and a drizzle of seasoned rice wine vinegar.
Then add a drizzle of spicy mayo and eel sauce.
Finsih with a sprinkle of with furikake, sushi ginger, crispy fried shallots, and scallions.
Serve immediately.