In a medium pot, combine sushi rice with water. Bring to a boil over medium-high heat, cover, and reduce to low heat. Simmer for 20 minutes, then let sit for 10 minutes.

Lightly grease a muffin tin. Scoop 2 tablespoons of cooled sushi rice into each muffin cup, pressing firmly to form a base. Refrigerate for about 20 minutes.

In a bowl, mix finely chopped veggies, steamed mukimame, and diced avocado. Drizzle your sauce of choice and toss until coated.

In another bowl, whisk together mayonnaise, sriracha, sesame oil, and honey if using. Adjust sriracha for desired heat.

Remove rice cups from the fridge, fill each with veggie mixture, drizzle spicy mayo on top.

Sprinkle black sesame seeds on each sushi cup and serve immediately.