In a pot, combine sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked.

Remove from heat and let sit for 10 minutes. Fluff with a fork and mix in rice vinegar, sugar, and salt.

In a mixing bowl, combine flaked salmon, cream cheese, mayonnaise, sriracha, and green onions. Mix until well combined.

Preheat the oven to 350°F (175°C). Spread the rice evenly in the bottom of a baking dish.

Layer the salmon mixture over the rice.

In a separate bowl, mix panko breadcrumbs with melted butter and sesame seeds. Sprinkle evenly over the salmon mixture.

Bake in the preheated oven for 25-30 minutes until the top is golden brown and heated through.

Let cool for a few minutes before serving. Garnish with additional green onions if desired.