Rinse the sushi rice under cold water until clear, then cook according to package instructions.

Flake the cooked salmon into bite-sized pieces.

Mix flaked salmon with mayonnaise, sriracha, soy sauce, sesame oil, and green onions.

Spread half of the cooled rice in a greased baking dish, layer with salmon mixture, then top with remaining rice.

Sprinkle furikake over the top layer of rice.

Bake in a preheated oven at 375°F for 20-25 minutes until golden brown.

Let cool for 5 minutes, then cut and serve with avocado and nori.