Begin by rinsing 2 cups of sushi rice under cold water until the water runs clear. Cook the rice in a pot or rice cooker using 2.5 cups of water. Let rest for 10 minutes once cooked.

In a separate bowl, combine ¼ cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Stir until dissolved, then gently fold into the cooled sushi rice.

Spread the seasoned sushi rice evenly in the bottom of a greased 9x13 inch baking dish and let cool for about 5 minutes.

In a mixing bowl, combine 1 pound diced fresh salmon, ½ cup mayonnaise, 2-4 tablespoons sriracha, 1 tablespoon sesame oil, and 2 tablespoons green onions. Mix until the salmon is coated.

Spread the salmon mixture evenly over the layer of sushi rice in the baking dish, using a spatula for an even layer.

Preheat your oven to 375°F (190°C). Bake for 25-30 minutes until the salmon is cooked and the top is golden and bubbly.

Remove from oven and let cool for 5 minutes. Garnish with green onions, nori, and tobiko if desired. Serve warm.