Preheat your oven to 375°F (190°C).

Rinse 2 cups of sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2.5 cups of water. Bring it to a boil, then reduce to a simmer, cover, and cook for about 18 minutes. After cooking, let it rest for an additional 10 minutes.

In a small bowl, mix together 3 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1 teaspoon of salt. Stir until the sugar and salt dissolve.

Fluff the sushi rice with a fork to separate the grains. Gradually pour the vinegar mixture over the warm rice, folding it in carefully.

Grease a 9x13-inch baking dish with cooking spray or oil. Spread the seasoned sushi rice evenly across the bottom.

In a mixing bowl, combine 1 pound of diced salmon fillet, ¼ cup of mayonnaise, 2 tablespoons of Sriracha, 1 tablespoon of sesame oil, and 2 chopped green onions. Mix until well incorporated.

Spoon the salmon mixture evenly over the layer of sushi rice and spread it out.

Bake for 25-30 minutes until the top is golden brown and slightly bubbling.

Let the dish cool for 5-10 minutes, then garnish with chopped green onions, strips of nori, and optional tobiko.

Cut into squares and serve warm.