In a medium pot, combine the rinsed sushi rice with water. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes until tender.

Remove from heat and let sit covered for 10 minutes. Fluff rice gently with a fork.

Press about 2 heaping tablespoons of the cooled sushi rice into each cup of a silicone muffin tin. Refrigerate for at least 20 minutes to set.

In a mixing bowl, combine finely chopped veggies, steamed mukimame, diced avocado, and drizzle with chosen sauce. Fold together until well-coated.

In a separate bowl, whisk together mayonnaise, sriracha, coconut aminos or soy sauce, honey, and sesame oil until smooth.

Once the rice cups are set, fill each cup with the veggie mixture and drizzle with spicy mayo.

Sprinkle with black sesame seeds and serve immediately or chill briefly before serving.