In a small bowl, whisk together the mayonnaise, soy sauce, and sriracha until fully combined and smooth. This creates your flavor base that will coat all the components. Set aside while you prepare the other elements. I like to make this first so the flavors have a moment to meld together.

Place the cooked rice in a microwave-safe bowl and nestle the ice cubes into the rice. Microwave for 2-3 minutes until the rice is warmed through and the ice cubes have melted, which will help separate the grains and add moisture for a fluffy texture. Remove from microwave and fluff gently with a fork to break up any clumps.

Add the flaked cooked salmon to the warm rice from Step 2, then pour the spicy mayo sauce from Step 1 over top. Mix everything together thoroughly so the sauce coats the salmon and rice evenly, creating a cohesive base. The warmth of the rice will help the flavors meld beautifully.

Transfer the salmon-rice mixture to a serving bowl or onto a sheet of seaweed (if using it as a base or wrapper). Arrange the sliced avocado, pickled ginger, and green onion on top in an organized pattern. Scatter the toasted sesame seeds over everything, and crumble or tear additional seaweed over the top for texture and umami depth. I find that arranging toppings last keeps them looking fresh and appetizing.