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Preheat the oven to 375ºF. Season the salmon to your liking and cook until just cooked through.
Shred the cooked salmon, transfer to a bowl and add the imitation crab, cream cheese, Japanese mayonnaise, and sriracha; fold until well combined.
In a separate bowl combine the cooked rice and vinegar; fold until incorporated.
Assemble: In an oven-safe dish, spread the rice in an even layer. Rip the nori into pieces and place on top of the rice. Spread the salmon mixture evenly over the nori. Bake until warmed through, about 10 minutes. Optional: For a crisp top, you can broil it for 2 to 3 minutes (watch carefully to prevent burning).
Garnish to your liking with furikake, additional Japanese mayonnaise and sriracha, cucumber, avocado, scallions, and/or jalapeño. You can eat the sushi bake casserole-style, or Nguyen also suggests making mini hand rolls with squares of nori.