Rinse the sushi rice thoroughly until water runs clear. Combine with 600 ml of water in a pot or rice cooker and cook according to appliance standard instructions.

In a small microwave-safe bowl, mix the rice vinegar, sugar, and salt. Warm for 15 seconds to dissolve the sugar completely.

Transfer the cooked hot rice to a large mixing bowl. Drizzle the warm vinegar mixture evenly over the top and fold gently with a spatula to combine without mashing the grains. Let it cool slightly.

Preheat your oven to 204 °C (200 °C). Grease a 9x13-inch baking dish lightly with oil or non-stick spray.

In a separate medium bowl, mix together the flaked cooked salmon, softened cream cheese, Japanese mayonnaise, and sriracha until uniform.

Press the seasoned sushi rice firmly into an even layer at the bottom of the prepared baking dish. Sprinkle half of the furikake seasoning across the rice layer.

Spread the salmon and cream cheese mixture evenly across the top of the rice layer. Sprinkle the remaining furikake on top.

Place the dish in the preheated oven and bake for 15 minutes, until the topping is hot and slightly bubbling. Switch to the broiler for 2-3 minutes to gently brown the top.

Remove from the oven. Drizzle with extra Japanese mayo and unagi sauce in a zigzag pattern, then garnish with the sliced green onions.