Preheat oven to 400 degrees F.

In small mixing bowl, combine all sauce ingredients.

Add chopped salmon and toss until salmon is evenly coated. Set aside.

In a 12-count muffin tin, place one sushi nori square on a hole. Place a second nori square on top at a 45-degree angle, creating a shape with 8 points. Press shape down into hole to make a cup. Repeat until all holes are filled.

Into each nori cup, spoon one tablespoon of rice and lay 1 to 2 pieces of ginger over rice.

Divide salmon evenly between 12 nori cups.

Bake 10-12 minutes then broil 1-2 minutes until sushi cups are crisp.

Using a butter knife, lift sushi cups out of each hole and onto serving dish.

Top sushi cups with chopped avocado, scallion, cilantro and a sprinkle of sesame seeds.