Preheat your oven to 350°F (175°C).

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.

Once the rice is cooked, transfer it to a mixing bowl and gently mix in rice vinegar.

While the rice cools, prepare the salmon by removing skin and bones, then chopping it into bite-sized pieces.

In a separate bowl, mix the mayonnaise, sriracha, green onions, and sesame oil.

Gently fold the chopped salmon into the mayonnaise mixture until well coated.

In a greased baking dish, spread the cooked rice evenly across the bottom.

Top the rice with the salmon mixture, spreading it evenly across the surface.

Sprinkle panko breadcrumbs on top of the salmon mixture.

Bake in the preheated oven for approximately 25-30 minutes, or until the top is golden brown and the mixture is heated through.

Remove from the oven and let it cool slightly before serving.

Serve warm with nori sheets, allowing diners to scoop and wrap their sushi bake portions as desired.