In a medium pot, combine 1 cup of rinsed sushi rice with 1 ¼ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes until tender.

Press 2 heaping tablespoons of rice into each cup of a non-stick muffin tin. Refrigerate for 20 minutes.

In a mixing bowl, combine 1 cup of chopped veggies, ½ cup of steamed mukimame, and ½ diced avocado. Stir in your preferred sauce until evenly coated.

In a small bowl, whisk together ⅓ cup of mayonnaise, 1 tablespoon of Sriracha, 1 teaspoon of honey, and ½ teaspoon of sesame oil until smooth.

Remove rice cups from the muffin tin. Fill with the veggie mixture, drizzle with spicy mayo, and sprinkle with black sesame seeds.