Preheat your oven to 350°F (175°C).

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat and stir in the vinegar mixture. Let it cool slightly.

In another bowl, combine the flaked salmon, mayonnaise, sriracha, and soy sauce. Mix until well combined.

Lightly grease a muffin tin. Press a spoonful of sushi rice into the bottom of each muffin cup to form a base.

Spoon the salmon mixture on top of the rice in each cup.

Bake in the preheated oven for 15-20 minutes, or until the tops are golden and heated through.

Remove from the oven and let cool for a few minutes. Carefully remove the sushi cups from the muffin tin.

Top each cup with avocado slices, cucumber, nori strips, sesame seeds, and chopped green onions before serving.