Teriyaki Cauliflower Rice Stacks

Add the rice and water to a pot and bring to a boil. Cover, lower heat and simmer until all of the liquid is absorbed (approx. 20 minutes). Combine the sugar and vinegar in a small bowl and whisk. When the rice is done cooking add the vinegar mixture and fluff with a fork. Set aside to cool.
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Combine the flour, milk & white pepper in a bowl and mix to combine. Add more milk as needed - it should be the same consistency as pancake batter. Dip the cauliflower in the batter, letting the excess drip off. Place the coated florets on the baking sheet. Bake for 25 minutes, flipping after 15. Pour the teriyaki sauce over the cauliflower and toss to combine. Bake for 5 more minutes. Toss again & bake for another 2-5 minutes - being sure to keep an eye on it so the sauce doesn't burn. Remove from the oven.
While the cauliflower is cooking, combine the avocado, cilantro & lime juice in a bowl. Set aside.
To assemble, spray a 1/2 cup measuring cup with a light coating of oil. Add an even layer of avocado to the bottom of the cup. Fill the remainder of the cup with rice and press it down. Run a knife along the edge of the measuring cup. Flip the measuring cup over a plate/platter and tap until the stack comes out. Repeat with the remaining ingredients. Top the stacks with cauliflower pieces, a drizzle of spicy mayo, cilantro and sesame seeds.