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Season the rice. Preheat the oven to 400 F (200 C). If cooking the rice from scratch, cook it according to the package, then let it steam and cool slightly. Leftover rice from the fridge works just as well and presses better. Stir the rice vinegar, sugar, salt and sesame oil through the warm rice until evenly seasoned.
Form the cups. Grease a 12 hole muffin tin well. Press a spoonful of rice into each hole, then use a small jar or glass to pack it firmly up the sides into a cup shape with a well in the middle. Compact it well so the cups hold together after baking.
Chill (optional). For cups that hold their shape and crisp best, freeze the tin for 20 minutes before baking.
Bake until crisp. Bake for 25 to 30 minutes, until the rice cups are golden and crisp at the edges. Let them cool in the tin for 5 minutes so they firm up before lifting out.
Make the filling. While they bake, combine the tofu cubes, vegan mayo, sriracha, soy sauce and nori flakes in a bowl. Fold gently so the cubes stay intact.
Fill the cups. Spoon the spicy tofu into each crispy rice cup.
Finish. Drizzle with the sriracha mayo, then scatter over the sesame seeds, spring onion and cucumber. Serve with a small dish of soy sauce for dipping if you like.