In a medium saucepan, combine the sushi rice and water. Bring to a boil, then cover and reduce to a simmer for about 20 minutes or until the rice is tender. Remove from heat and let it sit for 10 minutes.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, ensuring it’s evenly coated.

While the rice is cooling, preheat your oven to 350°F (175°C). Place the salmon in a baking dish and season with a pinch of salt. Bake for about 15-20 minutes until cooked through and flaky.

In a bowl, mix the mayo, cream cheese, and sriracha (if using) until smooth. Add the chopped green onions and combine.

In a lightly greased baking dish, spread the seasoned sushi rice evenly across the bottom.

Flake the baked salmon on top and spread the creamy mixture over the salmon.

Place in the oven for an additional 10-15 minutes until bubbly and slightly golden.

Remove from the oven and sprinkle with nori squares and sesame seeds. Serve warm with extra green onions for a pop of color.