Preheat the oven to 350 F and line a baking sheet with parchment paper.

Place the salmon on the sheet tray and coat with olive oil. Bake for 15 minutes until flaky.

Remove salmon from the oven and shred with a fork. Mix with soy sauce and 2 tablespoons of Kewpie mayo.

Rinse the sushi rice and add to a saucepan with water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes.

In a medium bowl, whisk together rice vinegar, sugar, and salt. Add cooked rice and furikake, and combine.

Press the seasoned rice into a 9-x11-inch baking dish. Top with the salmon mixture.

Drizzle remaining Kewpie mayo and sriracha over the salmon. Sprinkle sesame seeds on top.

Bake for 20 minutes.

Remove from oven and sprinkle with chopped green onions. Serve with nori sheets.