Rinse sushi rice under cold water until clear, then cook according to package instructions (typically 1 ¼ cups water for about 15 minutes). Let rest for 10 minutes, then fold in rice vinegar.

In a skillet, heat oil and sauté shrimp for 3-4 minutes until pink. Add spicy mayo in the last minute to caramelize.

Thinly slice half a cucumber and 1 avocado; place cucumber in cold water to keep crisp.

Layer sushi rice, cucumber, sautéed shrimp, and avocado using a stacking mold.

Drizzle additional spicy mayo on top and serve with soy sauce, garnishing with green onions and sesame seeds.