Rinse 2 cups of sushi rice under cold water until the water runs clear, then soak for 15 minutes. In a pot, combine the soaked rice with 2.5 cups of water, bring to a boil, then reduce the heat to low and cover. Simmer for 20 minutes until the water is absorbed, then remove from heat and let it sit covered for 10 minutes to steam.

Once the rice has steamed, gently mix in ¼ cup of lite seasoned rice vinegar. Use a spatula to fold the mixture carefully without mashing the rice, then let it cool to room temperature.

While the rice cools, cube 8 ounces of fresh salmon fillet into bite-sized pieces. In a mixing bowl, combine the cubed salmon with ¼ cup of Kewpie mayo, ¼ cup of cream cheese, 1 tablespoon of sriracha, 1 tablespoon of soy sauce, and 2 sliced green onions. Stir until well combined and refrigerate.

In a small saucepan, combine ¼ cup of soy sauce, ¼ cup of mirin, 2 tablespoons of sake, and 2 tablespoons of white granulated sugar. Bring to a gentle simmer over medium heat, stirring until thickened, about 5-7 minutes. Remove from heat to cool.

In a small bowl, mix together ¼ cup of Kewpie mayo, 1 tablespoon of sriracha, juice from ½ lime, and a pinch of salt. Cover and refrigerate until ready to use.

Preheat the oven to 425°F (220°C). Prepare a baking dish by spraying it with nonstick spray and lining it with parchment paper. Press the cooled sushi rice into the bottom of the dish, sprinkle 1 tablespoon of furikake over the rice, then spread the salmon mixture on top. Bake for 10-15 minutes until warmed through.

After baking, allow the dish to cool for a few minutes. Drizzle the unagi sauce generously over the top, followed by the spicy mayo. Garnish with sliced avocado, cucumber, green onions, and sesame seeds. Serve with nori sheets for wrapping.