Combine 1 cup of rinsed sushi rice with 1 1/4 cups of water in a medium pot. Bring to a boil, then reduce to low, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.

Prepare a muffin tin by greasing it or using silicone liners. Press approximately 2 heaping tablespoons of warm sushi rice into the bottom of each muffin cup. Place in refrigerator for 20 minutes to set.

In a mixing bowl, combine your choice of chopped vegetables, steamed mukimame, and diced avocado. Add a splash of soy sauce or alternative and stir until well combined.

In a separate bowl, whisk together 1/4 cup mayonnaise, 1-2 tablespoons of Sriracha, honey, and sesame oil until smooth.

Once rice cups are set, fill each with the veggie filling and drizzle with spicy mayo. Sprinkle black sesame seeds on top.