Preheat your oven to 350°F (175°C).

Rinse 1 cup of sushi rice under cold water until water runs clear, then combine with 2 cups of water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let the rice rest for 10 minutes while covered.

Fluff rice with a fork and spread it evenly into a greased baking dish.

In a mixing bowl, combine mayonnaise, sriracha, soy sauce, rice vinegar, sesame oil, and half of the chopped green onions. Whisk until smooth.

Spread the spicy mayo mixture evenly over the sushi rice layer.

Flake the salmon fillets into bite-sized pieces and distribute them evenly over the spicy mayo layer.

Bake for about 10 minutes, or until the top is golden and bubbly.

Allow to cool slightly, garnish with remaining green onions, and serve warm.