Rinse the sushi rice until the water runs clear.
Drain the rice and combine with 3 cups of water in a rice cooker or pot.
Bring the rice to a boil, then reduce to low heat and cover until cooked, about 20 minutes.
Once cooked, let the rice sit covered for 10 minutes off the heat.
In a separate bowl, mix rice vinegar, sugar, and salt until dissolved.
Fluff the rice gently with a fork and fold in the vinegar mixture.
Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the salmon, mayonnaise, and sriracha, mixing thoroughly.
Spread the sushi rice evenly in a baking dish, creating a base layer.
Top the rice with the salmon mixture, spreading it evenly over the rice layer.
Sprinkle with chopped green onions and sesame seeds.
Bake for 20-25 minutes until golden and bubbly.
Remove from the oven and let it cool slightly before serving.
Cut into squares or scoops and serve with nori sheets.
