In a medium saucepan, combine the sushi rice and water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed, and the rice is tender.
Add the hot rice to a bowl and fill a cupcake baking pan with it and use a tablespoon to press it down.
Freeze the pan for about 30 minutes.
Spray the rice with olive oil and bake the rice at 180 degrees till crispy and golden.
Dice the smoked salmon very well and mix it in with mayonnaise and teriyaki sauce.
Fill the rice cups with the shrimp mixture and top with sesame seeds and avocado slices!
