In a rice cooker or pot, combine the sushi rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat and simmer for 20 minutes until water is absorbed.

Once cooked, remove from heat and let it sit covered for 10 minutes. Fluff the rice with a fork.

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the rice and let it cool slightly.

In a mixing bowl, combine the diced salmon, mayonnaise, Sriracha, soy sauce, and sesame oil. Mix until well combined.

Preheat the oven to 350°F (175°C).

In a baking dish, spread the sushi rice evenly on the bottom.

Layer the salmon mixture over the rice, spreading it evenly.

In a separate bowl, mix panko breadcrumbs with melted butter. Sprinkle the panko mixture over the salmon layer.

Bake in the preheated oven for 25-30 minutes until the top is golden brown.

Remove from the oven and let it cool for a few minutes. Garnish with chopped green onions and nori strips before serving.