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Preheat the oven to 400°F
Begin by cutting the skinless salmon into bite-sized cubes.
In a large bowl, place salmon cubes, soy sauce, Kewpie mayo, and sriracha. Gently mix to coat the salmon evenly with the flavors. Set aside to marinate while you prepare the other components.
In a separate bowl, combine the warmed* and cooked sushi rice, rice vinegar, and mirin. Gently fold the ingredients together.
Line the muffin tins with two pieces of roasted nori sheets diagonally, creating a small "basket" to hold the ingredients.
Spoon approximately 2 tablespoons of the prepared sushi rice into each nori-lined cup, gently pressing it down to create a base.
Top the cooked rice with the marinated salmon mixture, distributing it evenly among the cups.
Bake the salmon sushi cups at 400°F (200°C) for about 12 minutes, allowing the flavors to meld and the salmon to cook to perfection. Broil for 1-2 minutes for a crisp top.
Remove the cups from the oven and let them cool slightly.
Garnish each cup with slices of sesame seeds, avocado, chopped green onions, kewpie mayo, sriracha, and more furikake.