In a medium pot, combine 200 grams of rinsed sushi rice with 300 ml of water. Bring to a boil, then reduce to low, cover, and simmer for 20 minutes. Let it cool for about 10 minutes.

Press about two tablespoons of cooled sushi rice into each cavity of a silicone muffin mold. Refrigerate for 20 minutes.

In a bowl, mix one cup of finely chopped vegetables, 100 grams of mukimame, and half a diced avocado. Drizzle your sauce over the mixture and toss gently.

In a small bowl, whisk together 2 tablespoons of mayonnaise, 1 teaspoon of Sriracha, 1 teaspoon of honey, and 1 teaspoon of sesame oil until smooth.

Remove rice cups from the mold, fill them with the vegetable mixture, drizzle with spicy mayo, and garnish with black sesame seeds.