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Pre-heat the oven 400℉.
Using a pair of scissors, cut the nori sheets into 4 equal squares.
In a small bowl, whisk together all the ingredients for the glaze; taste and adjust, if needed; set aside.
In a large bowl, whisk the olive oil, sesame oil, soy sauce, vinegar, honey, ginger, garlic, sesame seeds, sesame oil, scallions and half of the glaze: stir to completly combine.
Add the cubed salmon; marinate for an hour or overnight.
Once marinated, to each nori square, add about 1 heaping tablespoon of rice and spread out slightly.
Transfer the square to the muffin tray, pushing down gently to center the rice in the middle with the edges coming up along the sides of the slot.
Add 4 to 5 salmon cubes to each muffin slot.
Transfer the pan to the pre-heated oven and bake for 15 minutes.
Broil, if needed, at the end, to get a little tan on the salmon; 1 to 2 minutes; watch closely as broilers are very hot and the salmon muffins may burn.
Remove from the oven and drizzle the remaining marinade over the tops of the muffins.