Baked Sushi Cups with Salmon and Avocado

In a large bowl, combine the cubed salmon with salt, soy sauce, mayo, sriracha, and sesame oil. Mix everything together until the salmon is evenly coated. Set aside.
1 pound salmon, ¼ teaspoon salt, 2 tablespoon soy sauce, 2 tablespoon Japanese mayo, 1 tablespoon sriracha, 1 teaspoon sesame oil
In a separate bowl, season the cooked sushi rice with rice vinegar and a pinch of salt. Stir until well combined then set aside.
1 cup white rice, 2 teaspoon rice vinegar
Take each sheet of nori and cut it into 4 equal squares—you should end up with 12 squares total.
3 nori sheets
Preheat the oven to 400F. To assemble the sushi cups, add a scoop of sushi rice to a nori square, creating a ¼-inch thick layer then press the nori squares into one slot of a 12-cup muffin tin. Next, add about 1-2 tablespoons of the marinated salmon cubes on top of the rice. Repeat until all muffin slots are filled.
Bake the sushi cups for 15-17 mins until salmon is cooked through.
While the sushi cups are baking, make the creamy avocado sauce by blending avocado, greek yogurt, cilantro, garlic, lime juice, water, and salt in a food processor or blender. Set aside.
1 ripe avocado, ¼ cup full-fat Greek yogurt, ¼ cup chopped cilantro, 1 garlic clove, 1 lime, 3-4 tablespoon water, ¼ teaspoon salt
Once sushi cups are done, remove from the oven then top with a scoop of diced avocados, a sprinkle of sesame seeds, and a drizzle of the creamy avocado sauce.
1 ripe avocado, sesame seeds