1. Preheat the oven to 400°F.
2. While the oven heats, pat the salmon dry with paper towel, and season it evenly with salt and pepper.
3. Line a baking sheet with parchment paper, grease the paper with non-fat cooking spray, place the seasoned salmon on the sheet, put it in the oven, and let it bake for 12 to 15 minutes.
4. While the salmon bakes, rinse the sushi rice in cold water for 1 to 2 minutes, letting it drain.
5. Once the rice is rinsed and drained, add it to a pot along with the water, cover it, and bring it to a simmer over medium-high heat.
6. Once the rice pot is simmering, reduce heat to medium-low, and let it lightly simmer for 15 to 18 minutes.
7. Once all the rice liquid is absorbed, remove it from heat, with the lid still on, and let it rest for 10 minutes.
8. Once the salmon is cooked and slightly cooled, place it in a mixing bowl with the soy sauce and mash together with a fork.
9. In another bowl, combine vinegar, sugar, and furikake seasoning.
10. Once the rice is cooked and cooled, combine it in the bowl with the vinegar mixture.
11. Now that you have your salmon and rice ready, spray a baking dish with non-fat cooking spray, press the rice into the bottom of the dish, add the sheets of nori on top, then press the salmon on top of that, and then bake in the oven at 350°F for 8 to 10 minutes for flavours to combine.
12. Once the sushi bake is warm and flavourful, top it with sriracha, sesame seeds, green onion, and cucumber.
13. Once the sushi bake is dressed, serve it, and enjoy!
