Preheat your oven to 375°F (190°C).

Rinse 1 cup of sushi rice under cold water until clear, then cook in a rice cooker with 1.25 cups water until tender, about 20 minutes.

Combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and a pinch of salt; stir until dissolved and fold into cooled rice.

Spread the seasoned sushi rice evenly into a greased baking dish, pressing it down gently.

Mix 1 pound of diced salmon fillet with ½ cup of mayonnaise, 2 tablespoons of Sriracha, and 1 teaspoon of sesame oil.

Spread the salmon mixture over the layer of sushi rice in the baking dish with a spatula.

Bake in the preheated oven for 25-30 minutes until salmon is cooked and the topping is golden brown.

Let cool for a few minutes and garnish with green onions, nori strips, and tobiko before serving.