Using a fine meshed sieve, rinse the sushi rice thoroughly under cold water.

Cook the rinsed rice according to the package instructions (usually 20 minutes).

When the rice is cooked, sprinkle the rice vinegar, sugar and salt over it and use a rice paddle or spatula to gently combine.

Season the salmon fillets by rubbing them with soy sauce.

Cook the fillets in an air fryer for 10 minutes at 400° or in the oven at 400° for 15-20 minutes depending on thickness. (Do this while the rice is cooking).

Break the cooked salmon into small pieces with a fork.

In a large bowl, combine the salmon, cream cheese, mayonnaise, and sriracha sauce.

Preheat oven to 425°. Line a 9x9" baking dish with parchment paper, or use cooking spray.

Press the sushi rice evenly into the prepared baking pan. Sprinkle with furikake.

Spread the salmon mixture evenly over top of the rice.

Bake for 15 minutes, until heated through and bubbling slightly.

Top with a drizzle of mayo, green onion slices, avocado and cucumber.

Serve with squares of nori sheets.