In a medium pot, combine 1 cup of rinsed sushi rice with 1 ¼ cups of water. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Remove from heat and let cool slightly.

Take two heaping tablespoons of the cooled rice and press firmly into each slot of a silicone muffin pan. Compact well and refrigerate for 20 minutes to set.

In a mixing bowl, combine ½ cup of chopped veggies, ¼ cup steamed mukimame, and ¼ cup diced avocado. Drizzle with sauce, mix gently, and set aside.

In another bowl, whisk together ¼ cup mayonnaise, 1 teaspoon Sriracha, 1 teaspoon coconut aminos or soy sauce, 1 teaspoon honey, and ½ teaspoon sesame oil until creamy. Adjust spice level as desired.

Once rice cups are set, remove them from the muffin pan and place on a serving platter. Fill each with the veggie mixture, drizzle with spicy mayo, and garnish with black sesame seeds.