Rinse 1 cup of short-grained rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil, cover, reduce heat to low, and simmer for 20 minutes until water is absorbed.

Once cooked, remove from heat and let sit, covered, for 10 minutes. Fluff the rice and mix in 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and a pinch of salt.

In a mixing bowl, combine 1 ripe mashed avocado, ½ cup of diced cucumber, and juice of half a lime. Add salt to taste and mix well.

In another bowl, combine 1 cup of diced cooked shrimp, 2 tablespoons of mayonnaise, and 1-2 tablespoons of sriracha. Mix until shrimp is coated.

To assemble, layer sushi rice in a serving dish, press down, add avocado mixture, followed by spicy shrimp mixture.

Sprinkle with furikake to finish and serve immediately.