Begin by cooking the sushi rice according to the package instructions, typically around 20 minutes for perfect fluffiness. Once cooked, mix rice vinegar and sugar in a microwave-safe bowl for about 30 seconds until dissolved. Stir this mixture into the warm rice until evenly coated.

While the rice cools slightly, preheat your oven to 400°F (200°C).

In a mixing bowl, combine the cubed salmon with light soy sauce, Kewpie mayo, sriracha, and sesame oil. Stir gently for about 2-3 minutes until the salmon is well-coated.

Take your nori sheets and cut them into squares, approximately 4 inches in size.

Lightly grease your muffin tin with cooking spray or brush it with a little oil. Take a nori square and press it firmly into the muffin tin, creating a cup shape. Add a generous scoop of prepared sushi rice, then layer the salmon mixture on top.

Place the muffin tin in your heated oven and bake the cups for about 15 minutes.

Once baked, remove the sushi cups from the oven and let them cool for a couple of minutes. Garnish with furikake and green onions.