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Prepare the sushi rice according to the package instructions.
Preheat your oven to 200°C.
Lightly spray a muffin tray with olive oil.
Take a heaped tablespoon of the cooked rice and press it into each muffin hole to form a cup.
Bake the rice cups in the oven until they are crispy.
Once done, remove the rice cups from the oven and let them cool slightly.
In a bowl, mix the diced salmon with the kewpie mayo and sriracha mayo.
Fill each crispy rice cup with the salmon mixture.
Top with the finely chopped cucumber and chives.
Serve with soy sauce on the side if desired.