Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine with 1 ¼ cups of water, boil, reduce heat, cover, and simmer for 15 minutes. Let sit covered for 10 minutes.

In a microwave-safe bowl, mix 2 tablespoons of rice vinegar and 1 tablespoon of white sugar. Microwave for 30 seconds until the sugar dissolves. Fluff the sushi rice and fold in the vinegar mixture.

Preheat your oven to 400℉ (200℃) and grease the muffin tin with non-stick spray.

Combine 1 cup of cubed salmon, 2 tablespoons of soy sauce, 2 tablespoons of Kewpie mayo, 1 tablespoon of sriracha, and a dash of sesame oil in a mixing bowl.

Cut nori sheets into squares, press them into the muffin tins. Fill with sushi rice and top with the salmon mixture.

Bake for 15 minutes until the salmon is cooked and nori is crispy.

Let cool for a few minutes, then garnish with sriracha, Kewpie mayo, furikake, and green onion.