Rinse the sushi rice until the water runs mostly clear, then cook it with water and salt until tender and fluffy. Let it steam off the heat, fluff with a fork, and gently mix in rice vinegar.

Remove the skin from the salmon and cut it into small bite sized pieces. Place the salmon in a bowl with aioli, cream cheese, soy sauce, sweet chili jam, scallions, and cilantro, then mix gently until combined.

Preheat the oven and prepare a baking dish, lining it with parchment paper if desired. Spread the cooked sushi rice evenly in the dish and press it down firmly to form an even base.

Lay the nori sheets over the rice, covering the surface. Spoon the salmon mixture on top and smooth it into an even layer.

Bake until the salmon is just cooked through and lightly firm to the touch.

While baking, prepare the toppings by salting the chopped cucumber, mixing the aioli with gochujang, and slicing the scallions.

Let the bake rest briefly after removing it from the oven, then drizzle with gochujang aioli and finish with cucumber, scallions, cilantro, sesame seeds, and sweet chili jam. Slice and serve warm, at room temperature, or chilled.