Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with water and bring to a boil. Cover and simmer for about 18 minutes until tender. Let the rice rest covered for 10 minutes.

In a small bowl, combine rice vinegar, sugar, and salt, stirring until dissolved. Gently fluff the rested sushi rice with a fork and fold in the vinegar mixture.

In a separate bowl, combine the diced skinless salmon, mayonnaise, sriracha sauce, sesame oil, and green onions. Stir until creamy and fully combined.

Preheat your oven to 375°F (190°C). Spread the cooled sushi rice evenly in a baking dish, and layer the salmon mixture generously on top.

Bake for 25-30 minutes until the top is golden and bubbly.

Let it cool slightly, garnish with green onions, strips of nori, and optional tobiko. Serve warm.