Preheat your oven to 375°F (190°C).

Rinse the sushi rice thoroughly under cold running water until the water runs clear.

In a medium pot, add 1 cup of sushi rice and 2 cups of water. Bring to a boil, then reduce to low, cover, and simmer for about 15 minutes.

In a mixing bowl, combine cream cheese, mayonnaise, sriracha, soy sauce, and sesame oil; stir in chopped green onion.

Spread the cooked sushi rice evenly across the bottom of your prepared baking dish.

Distribute the cooked and flaked salmon fillets over the rice layer.

Spread the creamy mixture evenly over the layer of flaked salmon.

Sprinkle panko breadcrumbs evenly over the creamy layer.

Place the baking dish in the oven and bake for approximately 15 minutes until golden brown.

Let it cool for a few minutes before serving.