In a large bowl, whisk together olive oil, sesame oil, coconut aminos, vinegar, honey, ginger, and garlic. Add cubed salmon. Marinate for one hour or up to overnight in the fridge.

Preheat oven to 400 degrees Fahrenheit. Use scissors to cut each nori sheet into four equal squares. Set out muffin tin(s).

Wearing lightly oiled disposable gloves, divide cooled rice between the nori sheets, spreading it slightly (one to one-and-a-half tablespoons per square). Transfer each square to a muffin cup, pushing down gently to center the rice in the middle with the edges coming up along the sides of the cup.

Add three to five cubes of marinated salmon to each muffin cup.

Bake for 15 to 20 minutes, until slightly crispy.

Prepare the spicy mayo: In a container, stir together all spicy mayo ingredients.

Sprinkle each serving with sesame seeds and scallions. Garnish each cup with a dab of spicy mayo before serving.

Serve warm or at room temperature.