Preheat your oven to 375°F (190°C).

Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine with 1 ¼ cups of water in a pot and bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 18-20 minutes. Let it rest for 10 minutes after cooking.

Mix together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and ½ teaspoon of salt until dissolved, then fold into the rice.

Spread the seasoned rice in a greased baking dish and let cool slightly.

In a bowl, combine 1 pound chopped fresh salmon fillet, ¼ cup mayonnaise, 2 tablespoons sriracha sauce, 1 teaspoon sesame oil, and 2 chopped green onions. Mix well.

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

Bake for 25-30 minutes until golden on top, then broil for 2-3 minutes for extra crispness if desired.

Let cool for a few minutes, then garnish with additional green onions, nori strips, or tobiko.

Serve warm with pickled ginger and soy sauce.