Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a medium saucepan, bring to a boil, then reduce heat to low. Cover and simmer for about 18 minutes or until the rice is tender and water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

Preheat your oven to 350°F (175°C). Season the salmon with salt and black pepper, place in a baking dish, and roast for about 15-20 minutes, or until opaque and flakes easily with a fork. Allow it to cool slightly, then flake into bite-sized pieces.

In a large mixing bowl, combine the softened cream cheese, mayonnaise, soy sauce, sriracha, and the white parts of the chopped green onions. Mix until smooth and creamy.

Add the cooked rice and flaked salmon to the mixing bowl. Gently fold everything together, being careful not to break up the salmon too much. Drizzle in sesame oil and mix until evenly distributed.

Transfer the sushi rice and salmon mixture into a greased baking dish and spread it out evenly. Smooth the top with a spatula.

Bake in the oven for about 10 minutes, or until heated through and slightly crispy on top.

Remove from oven and let cool for a few minutes. Sprinkle green parts of the chopped green onions on top. If desired, cut the nori into strips and sprinkle over the bake.