Preheat the oven to 400° F. Lightly oil a cupcake tin. In a bowl, toss the salmon with the mayo, chipotle in adobo, and tamari. Season with pepper. Arrange the nori sheets on a cutting board. Add 3 tablespoons of rice to each, then gently fold and fit into the prepared cupcake molds. If the rice is sticking to your fingers, just wet your hands. Lay 1 to 2 pieces of ginger over the rice, then spoon the salmon chunks evenly over the ginger. Drizzle the tops with olive oil. Bake for 10-15 minutes, until the salmon is cooked to your liking. During the last minute of cooking, switch the oven broil. Broil 1-2 minutes, until crisping. Use a butter knife to lift the cups up, then serve as desired. I do avocado, spicy mayo, green onions, and sesame seeds. Place the tamari on the side for dipping. To make the mayo, melt the cream cheese in the microwave for 20-25 seconds. Whisk in all remaining ingredients.