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

In a medium pot, combine the rinsed rice and 3 cups of water. Bring to a boil over medium heat, then cover and reduce to low. Cook for about 18-20 minutes until the rice is tender and the water is fully absorbed. Remove from heat and let it sit for 10 minutes, still covered.

In a small bowl, mix together the rice vinegar, sugar, and salt.

Once the rice has rested, fluff it with a fork and gently incorporate the vinegar mixture. Set aside to cool slightly.

Preheat your oven to 375°F (190°C).

In another mixing bowl, flake the salmon into small pieces. Add the mayonnaise, Sriracha sauce, soy sauce, and sesame oil to the flaked salmon. Mix until well combined.

In the prepared baking dish, spread the sushi rice evenly across the bottom. Top with the spicy salmon mixture.

Place the baking dish on a baking sheet and bake for 20-25 minutes or until the salmon is cooked through and the top is slightly crispy.

Once baked, remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and black sesame seeds before serving.

Serve warm with optional nori sheets for wrapping bites.