Prepare the salmon mix by combining 1 lb cooked salmon, ½ cup cream cheese, ½ cup Japanese mayo, and 2 tbsp sriracha.
In a baking dish, layer the cooked sushi rice and top with the salmon mix.
Sprinkle furikake over the top.
Bake until heated through.
Serve with additional sriracha, Japanese mayo, and eel sauce as desired.
