Preheat your oven to 375°F (190°C).

Cook the sushi rice according to the package instructions, typically rinsing it under cold water, then combining it with water in a rice cooker or pot, and cooking until tender.

In a mixing bowl, combine rice vinegar, sugar, and salt. Stir until dissolved. Once the rice is cooked, fluff it with a fork and gently fold in the vinegar mixture.

Spread the rice evenly at the bottom of the baking dish and let it cool slightly.

In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined. Adjust the spiciness to your preference.

Spread the salmon mixture evenly over the rice in the baking dish.

Bake in the preheated oven for about 25-30 minutes, or until the salmon is cooked through and the top is slightly golden.

Once baked, remove from the oven and let it cool for a few minutes. Garnish with additional green onions, nori strips, and tobiko if desired.

Serve warm, scooping out the bake with a spoon, and enjoy!