Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with water in a pot and bring it to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes until fully cooked. Allow the rice to rest for 10 minutes off the heat.

In a small bowl, mix rice vinegar, sugar, and salt together until dissolved. Fold this mixture into the warm rice, fluffing with a fork for even distribution of flavors.

In a separate bowl, combine diced salmon, mayonnaise, sriracha, sesame oil, and chopped green onions. Mix until the salmon is evenly coated.

Preheat your oven to 375°F (190°C). Grease a baking dish and spread the seasoned rice across the bottom. Spoon the salmon mixture evenly over the rice.

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

Let cool for a few minutes, then garnish with additional green onions, nori strips, and tobiko. Serve warm.