Rinse the sushi rice under cold water until the water runs clear (about 3-4 rinses).

Combine the rinsed rice and water in a pot. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes.

Remove the pot from the heat and let it sit, covered, for another 10 minutes.

While the rice is steaming, prepare the sushi vinegar mixture. In a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar and salt are dissolved.

Transfer the cooked rice to a large bowl. Gently drizzle the sushi vinegar mixture over the rice, using a rice paddle or spatula to gently fold it in. Be careful not to mash the rice. Allow the rice to cool slightly.

Preheat your oven to 400°F (200°C).

Place the salmon fillet on a baking sheet lined with parchment paper.

In a small bowl, whisk together the mayonnaise, sriracha, soy sauce, sesame oil, and garlic powder.

Spread the mayonnaise mixture evenly over the salmon fillet.

Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

Once the salmon is cooked, let it cool slightly, then flake it with a fork.

Gently stir in the chopped green onions.

Lightly grease a 9x13 inch baking dish.

Spread the cooled sushi rice evenly in the bottom of the dish.

Spoon the salmon mixture evenly over the rice layer.

For a warm and slightly crispy topping, bake the assembled sushi bake in the preheated oven for 5-10 minutes, or until heated through. This step is optional.

Remove the sushi bake from the oven (if baked) and let it cool slightly.

Cut the nori seaweed sheets into strips or squares.

Serve the Salmon Sushi Bake warm or at room temperature. Let everyone customize their serving with nori strips, sliced avocado, sesame seeds, eel sauce, spicy mayo, and furikake seasoning, if desired.