Preheat your oven to 375°F (190°C).

Rinse the sushi rice under cold water, then cook it with water according to package instructions until tender.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fluff the cooked rice and gently fold in the vinegar mixture.

Spread the rice evenly into a baking dish and allow it to cool slightly.

In a separate bowl, mix salmon, mayonnaise, sriracha, sesame oil, and green onions until well combined.

Spread the salmon mixture evenly over the rice.

Bake for 25–30 minutes, until the salmon is cooked through and lightly golden on top.

Let cool briefly, then garnish with green onions, nori strips, and tobiko if using. Serve warm and enjoy this spicy salmon sushi bake recipe.