Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, usually about 20 minutes, until tender and sticky. Once cooked, transfer it to a large bowl and gently mix in rice wine vinegar, sugar, and salt, letting it cool while you prepare the rest of your ingredients.

Preheat your air fryer to 400°F or your oven to 425°F. Season the salmon fillets with salt and pepper, then cook in the air fryer for about 10 minutes, or in the oven for 15-20 minutes, until fully cooked and flaky. Remove the salmon, let it cool, and then shred it into bite-sized pieces.

In a mixing bowl, combine the flaked salmon with cream cheese, mayonnaise, and sriracha sauce. Stir well until all ingredients are evenly blended and smooth.

Line a baking dish with parchment paper. Press the seasoned sushi rice evenly into the bottom of the dish. Sprinkle furikake seasoning over the rice, then spread the salmon mixture on top. Bake in your preheated oven for about 15 minutes, until bubbling and lightly golden.

Once baked, drizzle extra mayonnaise on top and layer with freshly sliced avocado, cucumber, and chopped green onions. Serve hot with nori sheets for scooping!