Rinse 1 cup of sushi rice under cold water until the water runs clear. In a saucepan, combine rinsed rice with 1 cup of water, bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes. Remove from heat and let cool slightly.

Spoon the cooked sushi rice into silicone muffin liners, pressing down firmly to form compact cups. Refrigerate for about 20 minutes to set.

Chop your choice of veggies and combine with 1 cup of shelled mukimame and half a diced avocado in a mixing bowl. Drizzle with preferred sauce and set aside.

Whisk together ¼ cup of mayonnaise, 1-2 tablespoons of Sriracha, 1 tablespoon of honey, and 1 teaspoon of sesame oil until fully combined.

Remove rice cups from the liners and fill them with the veggie mixture. Drizzle with spicy mayo and sprinkle with black sesame seeds.