Rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a pot. Bring to a boil, then cover and simmer for 18-20 minutes.
Once cooked, remove from heat and let it sit for 10 minutes to steam further.
In a mixing bowl, combine the cooked rice with rice vinegar and a pinch of salt.
Preheat your oven to 375°F (190°C).
In a separate bowl, mix together the cubed salmon, mayonnaise, sriracha, soy sauce, and rice vinegar.
Spread the seasoned rice evenly in a baking dish.
Layer the salmon mixture over the rice evenly.
Top with panko breadcrumbs and drizzle with a little mayonnaise for extra crispiness.
Bake in the preheated oven for 25-30 minutes, until golden brown.
Garnish with sliced green onions and sesame seeds before serving.
