Preheat your oven to 425°F. Lightly grease a standard 12-cup muffin tin.
Cook the sushi rice according to package directions. While still 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
**Use leftover rice or buy precooked rice to save time.
Cut the salmon into small, even pieces, about half an inch each. In a bowl, combine the salmon with teriyaki sauce, chili crunch, soy sauce, and sesame oil. Toss to coat.
8 ounces fresh salmon, 2 tablespoons teriyaki sauce, 1 tablespoon chili crunch, 1 tablespoon soy sauce, 1 tablespoon sesame oil
Cut each nori sheet into 6 equal squares so you have 24 squares total. (Use scissors, it's faster.)
6 sheets of nori
Place 2 nori squares into each muffin cup, pressing them gently into the cavity so it forms 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 salmon mixture on top of the rice in each cup.
Bake at 425°F for 12 minutes, or until the salmon is cooked through and starting to turn 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 avocado, and a sprinkle of sesame seeds. Serve immediately.
Sriracha mayo, Avocado, Black sesame seeds
