Preheat your oven to 425°F. Lightly grease a standard 12-cup muffin tin.
Make sure the sushi rice is warm (microwave leftover or precooked rice until warm). Stir in the rice vinegar and mirin until fully combined. Set aside.
2 cups cooked sushi rice, 2 tablespoons rice vinegar, 1 tablespoon mirin
In a medium bowl, whisk together the Kewpie mayo, sriracha, sweet chili sauce, lime zest and lime juice until smooth.
3 tablespoons Kewpie mayo, 1 tablespoon sriracha, 2 tablespoons sweet chili sauce, 1 lime
Cut the salmon into small, even pieces, about half an inch each. Add the salmon to the bang bang sauce and toss to coat.
16 ounces fresh salmon
Cut each nori sheet into 4 equal squares so you have 24 squares total. (Use scissors, it's faster.)
6 sheets nori
Place 2 nori squares into each muffin cup, pressing them gently into the cavity so they form a cup shape. It's okay if the edges fold up.
Using a cookie scoop, add one scoop of warm sushi rice into each nori cup. Press it down lightly.
Add one cookie scoop of the bang bang salmon on top of the rice in each cup.
Bake at 425°F for 12 minutes, or until the salmon is cooked through and the sauce is golden on the edges.
Let the cups cool for 2 minutes in the tin before removing. Top each cup with a drizzle of sriracha mayo, a few pieces of diced avocado, and a sprinkle of black sesame seeds. Serve immediately.
Bang bang sauce, Cucumber, Black sesame seeds
