Rinse the rice under cold water until the water becomes clear. Drain well.

Place rice and 1 ½ cups water in a medium saucepan over high heat. Bring to the boil. Then, reduce the heat to low and bring it to a simmer. Gently stir the rice. Cover the rice and simmer for 15 minutes. Remove from heat and then allow to rest for 15 minutes covered.

Transfer the cooked rice to a glass bowl. Break up the rice using a wooden spoon and gently mix through the vinegar, sugar, and salt.

When the rice has become cool, cover with a damp tea towel. Set this aside.

In a medium sized bowl, combine the canned salmon, Japanese mayonnaise, Sriracha sauce, soy sauce, chopped green onions, and salt and pepper. Set aside.

In a frying pan over low heat, toast the sesame seeds until lightly golden. Mix through the crumbled nori sheets and season with salt and sugar.

Preheat oven to 200°C (392°F) and line a 22 x 13cm (8.66 inches x 5.12 inches) baking dish with parchment paper.

Spread the sushi rice evenly in the baking dish, lightly pressing it down and flattening the top.

Sprinkle some furikake over the top of the rice. Then place the salmon filling on top. Make sure you flatten and smooth the surface.

Sprinkle the remaining furikake evenly over the salmon filling.

Bake in preheated oven for 15 to 20 minutes.

Remove from oven and allow to cool slightly before serving. Drizzle with extra Japanese mayonnaise and sriracha sauce on top, and serve with slices of avocado, if desired. See note 1.