Cook the sushi rice according to package instructions and allow it to cool slightly.

Bake or pan-cook the salmon until fully cooked, then let it cool to room temperature.

In a large mixing bowl, flake the salmon with a fork. Add the cooked rice, sesame oil, rice vinegar, and soy sauce. Mix until well combined.

Using your hands or a small scoop, form the mixture into bite-sized balls.

Drizzle each ball with teriyaki sauce and a small dollop of mayonnaise. Top with seaweed strips and sliced green onion.