Rinse the sushi rice under cold water until the water runs clear.

Combine the rinsed rice and water in a rice cooker or pot and cook according to the manufacturer's instructions.

While the rice cooks, preheat your oven to 375°F (190°C).

In a mixing bowl, flake the salmon into bite-sized pieces and set aside.

In a large bowl, mix mayonnaise, Sriracha, soy sauce, rice vinegar, and sesame oil until combined.

Once the rice is cooked, gently fold in the flaked salmon and the spicy mayo mixture until everything is well combined.

Spread the salmon and rice mixture evenly in a baking dish and top with sliced green onions and nori strips.

Bake for 20-25 minutes or until the top is golden brown and heated through.

Remove from the oven and let it cool for a few minutes before serving.