Start by thoroughly rinsing sushi rice under cold water until the water runs clear. Combine rice with water in a pot, bring to boil over medium-high heat, cover, and let simmer for about 15 minutes.

After cooking, remove from heat, stir in rice vinegar and a pinch of salt, then let sit covered for 10 minutes.

Heat olive oil in a large skillet over medium heat. Once shimmering, add shrimp, cooking for 2-3 minutes on each side until opaque and pink.

In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and sriracha. Pour over shrimp and cook for an additional minute.

In a small bowl, combine mayonnaise with sriracha. Mix well until smooth and creamy.

Take a round mold or glass and layer sushi rice, cooked shrimp, avocado, and cucumber. Repeat layers until top showcases cucumber and avocado.

Carefully lift the mold to reveal the layered stacks. Garnish with sesame seeds and cilantro or green onions. Drizzle with spicy mayo before serving.