Rinse sushi rice under cold water until it runs clear. Cook in a rice cooker according to package instructions. Once done, mix in rice vinegar and let cool.

Heat oil in a skillet and sauté shrimp for 3-4 minutes until pink and opaque. Toss with spicy mayo once cooked.

Slice avocado in half, remove the pit, cube the flesh. Thinly slice cucumber.

Assemble stacks using a ring mold. Start with sushi rice, then layer shrimp, avocado, and cucumber.

Drizzle with extra spicy mayo and sprinkle with sesame seeds and green onions.

Lift the mold away carefully and serve fresh.