Cook the rice by combining 1 cup of rinsed sushi rice with 1 ¼ cups of water in a medium pot. Bring to a boil, reduce heat, cover, and simmer for 20 minutes or until absorbed and tender. Let cool slightly.

Mold the rice by pressing 2 heaping tablespoons of cooled sushi rice into each muffin tin cup, filling the bottom and sides. Chill in the refrigerator for about 20 minutes.

Prepare the filling by combining finely chopped veggies, steamed mukimame, and diced avocado in a mixing bowl. Pour in your sauce of choice and toss until well-coated.

Make the spicy mayo by whisking together 1/4 cup mayonnaise, 1 tablespoon Sriracha sauce, and a splash of soy sauce. Add honey and sesame oil if desired.

Assemble the cups by spooning a tablespoon of the filling onto each rice base, drizzling with spicy mayo, and sprinkling black sesame seeds on top.