Instructions
If not already cooked, prepare the sushi rice according to package instructions. While still warm, mix in the rice vinegar, sugar, and salt. Set aside to cool.
In a pan over medium heat, add the sesame oil. Toss the shrimp with soy sauce, garlic powder, ginger powder, and sriracha, then sauté for 2-3 minutes per side until fully cooked. Remove from heat.
In a small bowl, mix mayonnaise, sriracha, and lime juice. Adjust spice level as needed.
In another bowl, mash the avocado with lime juice and a pinch of salt until smooth.
Use a greased measuring cup or a food ring mold to assemble the layers. A 1-cup measuring cup works well.
Start with a layer of sushi rice, pressing it down firmly. Add a layer of mashed avocado, spreading it evenly. Place the cooked shrimp on top, pressing lightly.
Invert the stack by carefully turning the cup or mold upside down onto a plate and gently lifting to reveal the layered stack. Drizzle the spicy mayo over the top, then sprinkle with sesame seeds, sliced green onions, and furikake if using.
