Begin by heating a large skillet over medium heat. Add fresh or thawed shrimp and cook for about 2–3 minutes on each side until they turn opaque and pink. Season with a pinch of salt and pepper, then remove and set aside to cool slightly.

In a small bowl, combine mayonnaise with sriracha, blending together until smooth and creamy. Adjust spice level to taste.

Rinse sushi rice under cold water until clear, then cook it according to package instructions, around 10-15 minutes. After cooking, let it rest for 5 minutes, then fold in rice vinegar, sugar, and salt for flavor while warm.

Using a ring mold or small cup, layer sushi rice, cooked shrimp, cucumber slices, and avocado. Repeat layers until desired height is reached.

Carefully remove the mold and drizzle spicy mayo on top. Add toppings like sesame seeds or sliced green onions if desired. Serve immediately.