What you need to do

• Preheat the oven to 400°F (200°C).
• Cut the salmon into small pieces and place it in a medium bowl. Add the spicy mayonnaise and teriyaki sauce and stir until well combined. Cover the bowl and place it in the refrigerator.
• Cut the nori sheets into 12 large squares, approximately 3x3 inches (7.5x7.5cm) each. Set aside any extra pieces.
• Spoon about 2 tablespoons of the cooked sushi rice onto each sheet of nori, leaving a ¼ inch border around the edges.
• Place each nori sheet on top of a muffin tin compartment and use a spoon or your hands to press down the sheet to form a cup shape. Then, spoon the salmon mixture into each rice-lined nori cup.
• Place the muffin tray into the preheated oven and bake for 15-20 minutes.
• Remove the cups from the oven and allow them to cool in the muffin tins for about 15 minutes to help them retain their shape.
• Carefully remove each cup from the tin by lifting the corners of the seaweed.
• Garnish with a drizzle of additional spicy mayonnaise, sesame seeds and green onion before serving.