Rinse the sushi rice under cold water until it runs clear to remove excess starch. Cook according to package instructions in a rice cooker or on the stovetop.

While the rice is still warm, gently fold in the rice vinegar, sugar, and salt, being careful not to break the grains. Set aside to cool slightly.

Preheat the oven to 375°F (190°C). Cut the salmon into small cubes and place in a bowl. Add soy sauce, sesame oil, sriracha, and garlic powder, stirring gently until evenly coated.

In a small bowl, whisk together the mayonnaise, sriracha, and soy sauce to make the spicy mayo. Taste and adjust seasoning as needed.

Lightly grease a baking dish and spread the sushi rice evenly across the bottom. Sprinkle furikake seasoning or sesame seeds over the rice, then layer the seasoned salmon on top in an even coating. Drizzle or spread the spicy mayo generously over the surface.

Bake for 18–22 minutes, until the salmon is fully cooked and the top is lightly golden. For a crisp top, broil for an additional 2–3 minutes, watching closely to prevent burning.

Remove from the oven and let cool for a few minutes. Garnish with avocado slices, cilantro, and green onions, plus extra sriracha or eel sauce to taste. Serve warm, scooped into nori sheets or alongside cucumber slices.