Place the short grain sushi rice in a fine mesh strainer and rinse repeatedly under cold running water until the runoff liquid turns completely clear to remove excess surface starch.

Cook the washed rice thoroughly using a rice cooker or absorption method, then gently fold in warm rice vinegar mixed with sugar while the rice is still hot to glaze the starches and prevent re-crystallization.

Season fresh salmon fillets lightly with salt and pepper, then bake at 375 degrees Fahrenheit for twelve to fifteen minutes until completely cooked through and flaky.

Remove any skin from the cooked salmon and flake the flesh into fine pieces with a fork, checking carefully for pin bones.

Combine the flaked warm fish chunks with three quarters of the Kewpie mayonnaise and sriracha in a large bowl, folding gently until the mixture is completely uniform.

Lightly grease a deep baking dish and press the seasoned rice firmly but gently into the bottom, then dust the entire rice layer heavily with furikake seasoning flakes.

Spread the savory creamed salmon mixture evenly across the seasoned rice layer using a damp spatula to create a smooth, uniform coating.

Whisk together the remaining Kewpie mayo with a bit more sriracha, then pipe thin intersecting lines across the salmon surface to create a decorative lattice pattern.

Drizzle sweet unagi sauce in the same lattice pattern over the spicy mayo layer for visual contrast and added umami depth.

Bake uncovered at 375 degrees Fahrenheit for fifteen minutes, then switch to broiler setting for two to three minutes until the spicy mayo coating bubbles and caramelizes into a golden brown crust.

Let the baked dish rest for approximately five minutes to allow the layers to set slightly before garnishing with fresh green scallions.

Serve hot with crisp sheets of toasted nori seaweed on the side for scooping and wrapping individual portions like hand rolls.