Rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 cups of water in a rice cooker or pot, and cook according to package instructions. Once cooked, transfer to a bowl and gently fold in rice vinegar and sugar. Set aside to cool.

In a large bowl, combine the diced salmon, mayonnaise, sriracha sauce, and sesame oil, mixing until fully incorporated. Set aside.

Soften the cream cheese to a spreadable consistency by beating it lightly or microwaving it for a few seconds.

In a baking dish, spread the sushi rice evenly on the bottom to form a base layer. On top, layer the cream cheese, followed by the salmon mixture, spreading it evenly.

Preheat your oven to 350°F (175°C) and bake the assembled dish for about 15-20 minutes, or until the top is golden and heated through.

Once out of the oven, sprinkle with chopped green onions, nori pieces, and sesame seeds. Enjoy warm, either alone or with additional sriracha for extra spice!