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Rinse and pressure cook the rice in Instant pot with 150ml water 0mins, 20 mins natural release. Meanwhile, toss the cucumber slices in a pinch of salt and leave to drain in a colander for 10 minutes. Whisk together half the vinegar and half the maple syrup in a bowl. Squeeze any excess moisture from the cucumber and add to the bowl. Set aside.
Combine the remaining vinegar and maple syrup. Once the rice is cooked and drained, sprinkle with the vinegar-maple syrup mixture and add half the toasted white and black sesame seeds. Fold through, then cover and set aside for 5 minutes.
Divide the rice between two bowls and top with the cucumber, edamame, avocado, ginger and nori. Combine the mayo with the sriracha and 1 tsp of water until smooth, and drizzle over the top of the sushi bowls. Sprinkle over the remaining seeds and serve.