Preheat your oven to 375°F (190°C).

Rinse the sushi rice under cold water until the water runs clear.

Cook the sushi rice according to your rice cooker instructions or on the stovetop.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved and fold into the cooled rice.

Place the salmon in a baking dish, drizzle with soy sauce and sesame oil, and bake for 12-15 minutes.

Flake the baked salmon and mix with Japanese mayonnaise and sriracha.

Spread the seasoned sushi rice in a greased 8x8 inch baking dish, then add the salmon mixture and cheese.

Bake for an additional 15-20 minutes until the cheese is bubbly and golden.

Garnish with nori strips, green onions, and sesame seeds before serving.