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Spray your cupcake pan with oil, fill each cup cavity loosely with rice.
Oil the outside of a ¼ 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!