Make the Ramen cups first. Start by cooking the noodles as described in the package. After that place the noodles in a strainer to drain them well. Transfer the boiled noodles to a medium-sized bowl and mix together vegetable oil, sushi vinegar, Furikake, and salt. Let the noodles cool for about 5 minutes.
Preheat the oven to 80C/350F.
Line a 12 cup muffin pan with parchment paper squares. This will keep the noodles from sticking to the pan. Set pan aside.
Mix an egg into the noodles and pulse in a food processor a couple of times to chop them effectively. Note: It’s important that you do not over chop the noodles. Pulsing too many times will ruin the texture of the food.
To make the Ramen cups, fill each muffin cup with 2 ½ tablespoons of the noodle mixture. Press the noodle mixture on the sides and bottom of muffin cup to shape Ramen cups; bake for approximately 30 minutes.
To make the poke, add the remaining ingredients to a large bowl except for the avocado.
Add poke to the Ramen cups. Top with avocado.