Marinate the shredded cabbage in a splash of rice vinegar and a few pinches of sugar and salt. Let sit for at least 30 minutes (or up to a couple of days in the fridge).
Slice the avocado and squeeze a bit of lime juice on top along with a few pinches of salt.
Spread a bit of yuzu kosho or a tiny bit of wasabi onto the inside of the bun.
Stuff with avocado and cabbage. Sprinkle with sesame seeds and serve with sriracha.
Notes
Spicy mayo would have been good in these too - mix some mayo w/ sriracha & a splash of rice vinegar or lime.
Recipe by Love and Lemons at https://www.loveandlemons.com/avocado-steamed-buns/