In a bowl combine crab, cream cheese, sour cream, salt, pepper, garlic, soy sauce, worcestershire, & 2 T chives. Set in fridge for 30 min.
Spray a muffin tin generously with avocado oil or spray the insides of the silicone muffin cups & place in muffin tray compartments (if you have).
Scoop equal amounts of sushi rice in each & press gently to even out. Use a measuring cup to press & make cup shapes. Place in freezer for 20 min.
Remove rice in muffin tray from freezer & spray rice with avocado oil. Bake for 25 min.
Remove from oven, scoop crab mix in each compartment & press down a bit.
Bake for about 7-10 min, until crab is a bit golden on top.
Remove & let cool - this is important so the rice cups hold together.
Carefully use an icing/offset spatula to remove from muffin tin or carefully peel the molds.
Top with avocado, spicy mayo, & the other T of chives. Enjoy!
