Spray your cupcake pan with oil, fill each cup cavity loosely with rice;

Oil the outside of a 1/4 cup measuring cup, press into each cup cavity to shape the rice cups;

Pop the cupcake pan into the freezer for 20 minutes;

Preheat the oven to 400°F, if your oven has an air fryer function, use that, otherwise use convection baking;

Once the rice is done freezing, bake/air fry for 20 minutes, until lightly golden brown, the time and temperature might vary based on your oven, please monitor and adjust as needed;

Meanwhile, cut the tofu into small cubes, toss with the vegan fish sauce, mayo, and sriracha;

When the rice cups are finished baking, let them cool down before taking them out of the mold;

Fill each rice cup with the tofu mixture, top with sesame seeds, chopped scallion greens, and more vegan mayo and sriracha to your taste, enjoy!