Rinse the sushi rice under cold water until the water runs clear.

In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Remove from heat and let it sit covered for 10 minutes. Fluff with a fork.

Mix rice vinegar, sugar, and salt in a small bowl until dissolved, then fold into the rice.

In a mixing bowl, combine diced salmon, soy sauce, sesame oil, and chopped green onion.

Gently fold in the softened cream cheese until well mixed.

Preheat the oven to 350°F (175°C).

Grease a muffin tin and press a small amount of sushi rice into each 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 until the salmon is cooked through.

Let cool slightly before removing from the muffin tin.

Top each sushi cup with avocado slices, pickled ginger, and wasabi if desired.

Serve warm and enjoy!