2 1/2 cup of cooked rice (personally I prefer japonica rice)
2 can of condensed cream of chicken and corn boiled with 2 cans of water
(I prefer this over cream of mushroom, I find chicken and corn goes better with smoked salmon)
Some Smoked salmon
Grated mozzarella and cheddar cheese
Divide the rice equally into 6 pasta dish
Put about 2 ladle of the heated condensed soup
Gently mix the soup into the rice using a spoon (this is to ensure the soup will be incorporated well into all the grains of rice) add more soup if needed. The rice you use will depend on how much soup you need to add, some rice can soak up liquid better than the other.
Lay the smoked salmon on top of the rice and soup mixture
Lastly sprinkle generous amount of cheddar and mozzarella on top
Baked in a preheated oven of 180 degree celsius
Then grill for 8 minutes to achieve a bit more toasted cheese on the top