Preheat the oven to 400 F. Line a baking sheet with foil and grease an 8x8 baking dish.

Add the cooked sushi rice to a bowl and add the rice vinegar, sugar, and salt. Mix gently to combine, until the rice feels slightly sticky and cohesive. Set aside.

In a small bowl, add the soy sauce, honey, and minced garlic. Whisk well.

Place the salmon on top of the lined baking sheet. Pour the mixture over the salmon, using a brush to make sure the salmon is fully coated.

Bake the salmon in the preheated oven for 15 minutes. Let cool slightly.

Remove the skin from the salmon and add it to a bowl. Using a fork, gently flake the salmon. Add the sriracha mayo and gently toss to combine. Set aside.

Add the sushi rice to the greased baking dish, using a spatula to firmly press the rice together evenly on the bottom of the dish. Add the salmon mixture and spread evenly.

Bake in the preheated oven for 10 minutes. Turn the oven to broil and cook for an additional 2 minutes.

Top with generous drizzles of both teriyaki sauce and sriracha mayo. Add sliced avocado, furikake, and scallions. Cut into slices and serve.