Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice with water in a pot, bring to a boil, then simmer for about 20 minutes until tender.

Allow the cooked sushi rice to cool slightly for about 10 minutes. Firmly press handfuls of rice into silicone muffin liners to create a solid base. Chill in the fridge for 20 minutes.

In a mixing bowl, combine finely chopped veggies, steamed mukimame, and diced avocado. Pour in your choice of sauce and gently mix until all ingredients are coated.

Whisk together mayonnaise, Sriracha, honey, and sesame oil in a separate bowl until smooth. Adjust Sriracha based on desired spiciness.

Fill each chilled rice cup with the veggie mixture, drizzle spicy mayo over the top, and sprinkle with black sesame seeds.