In a medium pot, combine 1 cup of rinsed sushi rice and 1 ¼ cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 20 minutes. Remove from heat and let sit, covered, for 10 minutes.

Transfer the cooked sushi rice into a large bowl to cool slightly. Gently fluff with a fork to release steam and stop the cooking process.

Using a muffin tin, press 2 heaping tablespoons of the cooled sushi rice into each cup, compacting them well. Create a slight indentation in the center and chill for at least 20 minutes.

In a mixing bowl, combine finely chopped veggies with steamed mukimame and diced avocado. Add your sauce of choice, stirring gently to coat.

In a separate bowl, whisk together ¼ cup of mayonnaise, 1 tablespoon of Sriracha, 1 teaspoon of honey, 1 teaspoon of coconut aminos, and ½ teaspoon of sesame oil. Adjust heat level if necessary.

Fill each chilled rice cup with the veggie mixture, pressing down gently. Drizzle spicy mayo on top and optionally sprinkle with black sesame seeds.

Arrange on a serving platter and enjoy these sushi cups as a unique appetizer or quick lunch.