In a medium pot, combine the rinsed sushi rice with water. Bring to a boil, then cover, reduce to low heat, and simmer for 20 minutes. Fluff the rice and let it cool for about 10 minutes.

Fill each muffin tin cup with the cooled sushi rice, packing it firmly. Refrigerate for 20 minutes to set.

In a mixing bowl, combine chopped vegetables, mukimame, and diced avocado. Drizzle with sauce and toss to coat.

In a small bowl, mix together mayonnaise, Sriracha, sesame oil, and honey until smooth. Adjust spiciness as desired.

Remove rice cups from the fridge, fill with veggie mixture, drizzle with spicy mayo, and sprinkle with black sesame seeds.