Preheat your oven to 375°F (190°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. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the 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 gently fold in the vinegar mixture. Allow the rice to cool slightly.

In a separate bowl, combine the flaked salmon, mayonnaise, and sriracha. Mix until well combined.

Lightly grease a muffin tin. Press about 2 tablespoons of sushi rice into the bottom of each muffin cup to form a base.

Spoon the salmon mixture evenly over the rice in each cup.

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

Remove from the oven and let cool for a few minutes. Top each cup with avocado slices, diced cucumber, and chopped green onions.

Serve warm with nori squares and soy sauce on the side for dipping.