In a medium pot, combine 1 cup of rinsed sushi rice with 1 1/4 cups of cold water. Bring to a boil over medium heat, then reduce to low and cover the pot with a lid. Let it simmer for 20 minutes until the rice is tender and water has absorbed. Remove from heat and let it cool slightly.

Using a silicone muffin tin, add about 2 heaping tablespoons of cooked sushi rice into each cup. Press down firmly to form a solid base and chill in the refrigerator for 20 minutes.

In a mixing bowl, combine your finely chopped veggies with 1 cup of steamed mukimame and half a diced avocado. Drizzle with your choice of sauce and mix until everything is well coated.

In a separate bowl, whisk together 1/2 cup of mayonnaise, 1 tablespoon of Sriracha, and 1 teaspoon of coconut aminos. Add in 1 teaspoon of honey and 1 teaspoon of sesame oil for flavor.

Remove the rice cups from the refrigerator and gently spoon the prepared veggie filling on top of each rice cup. Drizzle the spicy mayo over the veggie mixture and sprinkle with black sesame seeds.