Rinse 2 cups of sushi rice under cold water until clear. Add rice and 3 cups of water to rice cooker or saucepan. Bring to boil, cover, and simmer for about 18 minutes. Remove from heat and let sit covered for 10 minutes.

Transfer warm rice to a bowl. In a separate bowl, mix together 1/4 cup rice wine vinegar, 2 tablespoons sugar, and 1 teaspoon salt until dissolved. Fold into warm rice and let cool for about 10 minutes.

Dice 1 medium English cucumber and slice 1-2 avocados just before serving. Set aside.

In a small bowl, combine 1/4 cup mayonnaise with 1-2 tablespoons sriracha. Whisk until smooth.

Warm 1 cup of cooked frozen shrimp in a saucepan over low heat for 3-5 minutes, or in the microwave for 30 seconds.

To assemble bowls, spoon sushi rice into each bowl, then add warmed shrimp, diced cucumber, and avocado. Optionally add seaweed snacks on top.

Drizzle spicy mayo over the top, add a splash of soy sauce, and sprinkle with sesame seeds, fried onions, and green onions.