Step 1: Prepare the Sushi Rice

1. Rinse the sushi rice under cold water until the water runs clear.
2. In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed.
3. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow it to cool slightly.

Step 2: Prepare the Salmon Filling

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillet on a baking sheet lined with parchment paper. Brush with teriyaki sauce and sesame oil. Bake for about 15–20 minutes or until the salmon is cooked through and flakes easily with a fork.
3. Once cooked, remove from the oven and let it cool slightly. Flake the salmon into bite-sized pieces.

Step 3: Assemble the Sushi Bake

1. In a greased 9×13-inch baking dish, spread the seasoned sushi rice evenly across the bottom.
2. Distribute the flaked salmon evenly over the rice.
3. In a small bowl, mix the mayonnaise and sriracha until well combined. Spread the mixture evenly over the salmon layer.
4. Sprinkle the chopped green onions over the top.

Step 4: Bake

1. Bake in the preheated oven for 15–20 minutes, or until the top is golden and bubbly.
2. Remove from the oven and drizzle with additional teriyaki sauce, then sprinkle with sesame seeds and chopped green onions.

Step 5: Serve

1. Allow to cool slightly before slicing into squares. Serve warm and enjoy.