Start by rinsing sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, typically bringing it to a boil with water. Once cooked, remove from heat and let it sit covered for 10 minutes. Mix in rice wine vinegar, sugar, and salt until well combined.

Preheat your oven to 400°F. Season salmon fillets with salt and pepper, then place them in the oven for about 12-15 minutes, or until they flake easily with a fork. Once cooked, let it cool before flaking into small pieces.

In a mixing bowl, combine flaked salmon with cream cheese, mayonnaise, soy sauce, and sriracha sauce. Stir until creamy and fully blended.

Line a baking dish with parchment paper. Press prepared sushi rice into the bottom, creating an even layer. Sprinkle furikake seasoning over the rice, then spread the salmon mixture evenly on top.

Place the casserole in the preheated oven at 425°F and bake for 15 minutes or until the top is bubbly and golden brown.

Let the Spicy Salmon Sushi Bake cool for a few minutes. Just before serving, top with sliced avocado, cucumber, and green onions. Serve alongside nori sheets for scooping.