Preparation
Preheat your oven to 375°F (190°C).
Cook the sushi rice according to the package instructions.
In a mixing bowl, combine rice vinegar, sugar, and salt, and stir until dissolved.
Fluff the cooked rice 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.
Making the Salmon Mixture
In another bowl, mix the diced salmon, mayonnaise, Sriracha sauce, sesame oil, and green onions until well combined.
Adjust the spiciness to your preference.
Baking
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.
For best taste, use fresh, sushi-grade salmon and pat it dry. Adjust spiciness in the mayo mixture to your taste. The rice should be pressed evenly in the dish for the bake to hold shape.