Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit, covered, for 10 minutes.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice, being careful not to mash the grains. Allow the rice to cool to room temperature.

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Place the salmon fillet on the prepared baking sheet and brush with soy sauce and sesame oil. Bake for 12-15 minutes or until the salmon flakes easily with a fork.

Once the salmon is cooked, remove it from the oven and let it cool slightly. Flake the salmon into bite-sized pieces.

To assemble the bowls, divide the sushi rice among four bowls. Top each bowl with flaked salmon, avocado slices, cucumber, shredded carrots, and green onions. Sprinkle with sesame seeds and add nori strips if desired.

Serve immediately and enjoy your delicious baked salmon sushi bowls!