Step 1

Preheat the oven to 350 F. Arrange a sheet tray with parchment paper.

Step 2

Place the salmon on the sheet tray, and coat with the oil. Bake for 15 minutes, until flaky. Remove from the oven, and shred it with a fork.

Step 3

Place the salmon in a bowl with the soy sauce and 2 tablespoons Kewpie mayo. Combine well, then set aside.

Step 4

While the salmon bakes, prepare the rice. Bring the rinsed rice and water to a boil in a saucepan, then lower the heat to low, and cover. Cook until fluffy, and the water is absorbed, about 15 minutes, then remove it from the heat.

Step 5

Whisk the vinegar, sugar, and salt together in a medium-sized bowl. Add the cooked rice and furikake, and combine.

Step 6

Press the seasoned rice into a 9-x11-inch or smaller baking dish. Press the saucy salmon on top of the rice. Drizzle the remaining 2 tablespoons Kewpie mayo and sriracha on top to coat. Sprinkle the sesame seeds on top.

Step 7

Bake for 20 minutes. Remove the sushi bake from the oven, and sprinkle with chopped scallions. Serve with sheets of nori.