Salmon Sushi Bake: Deconstructed Deliciousness

Ingredients

• 2 cups (400g) sushi rice, rinsed well
• 2 1/4 cups (530ml) water
• 1/4 cup (60ml) rice vinegar
• 2 tablespoons (25g) granulated sugar
• 1 teaspoon (5g) salt
• 1.5 pounds (680g) skinless salmon fillet, cut into 1-inch cubes
• 1/4 cup (60ml) mayonnaise, Japanese Kewpie preferred
• 2 tablespoons (30ml) sriracha (adjust to taste)
• 1 tablespoon (15ml) soy sauce, low sodium
• 1 tablespoon (15ml) unseasoned rice vinegar
• 1 teaspoon (5ml) sesame oil
• 1/4 cup (30g) finely chopped scallions
• 1/4 cup (30g) furikake seasoning
• 1/4 cup (30g) shredded nori seaweed
• Avocado slices
• Sesame seeds
• Spicy Mayo (extra for serving)