1. First, preheat the oven to 450°F (230°C) and line a baking sheet with parchment. Place salmon on the sheet, season with salt, pepper, lemon pepper, garlic powder, and paprika, then drizzle with olive oil.
2. Next, bake for 10-12 minutes until the salmon flakes easily. Let cool slightly, then flake into small pieces. Reduce oven temperature to 400°F (200°C).
3. Meanwhile, cook the sushi rice: In a saucepan, combine rice, water, and remaining salt. Bring to a boil, stir once, then cover and cook on low for 12-14 minutes until tender. Stir in rice vinegar and let cool.
4. After that, mix the flaked salmon, crab, cream cheese, ½ cup mayonnaise, 1 ½ tbsp Sriracha, and soy sauce in a bowl.
5. Then, lightly grease a 9×13-inch baking dish. Spread rice evenly in the dish, then sprinkle crushed nori and furikake over it. Spread the salmon mixture on top and sprinkle with everything seasoning.
6. Finally, bake at 400°F (200°C) for 25 minutes until golden around the edges. Mix the remaining mayonnaise, Sriracha, and lime juice, then drizzle over the bake. Top with green onions and avocado before serving.