Mix together cooked salmon, cream cheese, Japanese or Kewpie mayo, and Sriracha.
In a 9 by 13 baking dish, layer short grain sushi rice, furikake and the spicy salmon mixture.
Add a drizzle of Sriracha, Japanese Mayo, eel sauce, and more furikake on top.
Bake at 450 for 10 minutes and then broil for 3 minutes until the top is nice and toasty.
Finish it off with some green onions and serve with roasted seaweed, cucumber, avocado.
