Preheat oven to 425 degrees F.

If your rice is uncooked, cook rice according to package instructions. Once cooked, add rice vinegar, sugar, and sea salt, and stir together to combine. If using leftover cooked rice, heat the rice first before mixing with these ingredients so the rice can soften.

Coat the salmon filets in oil then season with salt and pepper and cook skin down in the oven for 15 minutes until it flakes easily with a fork. (If you are cooking frozen salmon, I recommend this air fryer method).

Discard the skin from the salmon and place the meat in a bowl. Add Japanese mayo, cream cheese, and sriracha sauce. Mix together with a fork until combined.

In a 9x13 baking dish, add the rice in a single layer then sprinkle evenly with furikake. Top with the salmon mixture.

Bake in the preheated oven for 10 minutes.

Drizzle with more Japanese mayo and sriracha, then sprinkle with green onions and sesame seeds.

Serve warm with toasted nori to use as a wrap. Top with avocado, cucumber slices, and/or kimchi.