Rinse 1 cup of sushi rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice with 1.5 cups of water, bring to a boil, then reduce to low, cover, and simmer for 20 minutes.

Allow the sushi rice to cool for about 10 minutes. Grease a silicone muffin tin and press 2 heaping tablespoons of the rice into each cup. Place the muffin tin in the refrigerator for at least 20 minutes.

In a mixing bowl, combine your choice of chopped veggies with the steamed mukimame and diced avocado. Drizzle in your chosen sauce and mix well.

In a separate bowl, whisk together ½ cup of mayonnaise, 1-2 tablespoons of Sriracha, 1 tablespoon of soy sauce or coconut aminos, 1 teaspoon of honey, and 1 teaspoon of sesame oil.

Remove the rice cups from the refrigerator and spoon the veggie filling on top. Drizzle the spicy mayo over the filled sushi cups.

Sprinkle black sesame seeds on top for garnish and serve immediately.