In a medium pot, combine 1 cup of rinsed sushi rice with 1 ¼ cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and rice is tender. Let sit covered for 10 minutes.

Fluff cooked sushi rice with a fork and allow to cool slightly. Press rice firmly into cups of a greased muffin tin or silicone liners. Refrigerate for 20 minutes to chill and set.

In a large mixing bowl, combine finely chopped veggies, steamed mukimame, and diced avocado. Add a splash of your sauce of choice and gently toss everything together until well incorporated.

In a small bowl, whisk together 3 tablespoons of mayonnaise, 1 tablespoon of Sriracha, 1 teaspoon of honey, and 1 teaspoon of sesame oil until mixed well. Adjust heat to taste.

Remove chilled rice cups from the refrigerator. Spoon veggie filling generously over each rice cup. Drizzle spicy mayo and sprinkle with black sesame seeds.

Serve immediately as appetizers or snacks. Store leftovers in an airtight container in the fridge for up to two days.