Rinse 1 cup of sushi rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water, bring to a boil, cover and simmer for 15 minutes. Remove from heat, let rest for 10 minutes, then mix in 1 tbsp of rice vinegar and 0.5 tsp of salt.

In a large skillet, heat 2 tbsp of olive oil over medium heat. Add 1 lb of shrimp and sauté for 2-3 minutes on each side until pink. Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, 2 tsp sugar, and 2 tbsp sriracha. Drizzle this over the shrimp and cook for 1 more minute.

Prepare the spicy mayo by mixing 0.5 cup of mayonnaise with 1-2 tbsp of sriracha until smooth and creamy. Adjust for heat preference.

To assemble, use a cylindrical mold. Start with a layer of sushi rice, then shrimp, avocado, and cucumber, pressing each layer down firmly.

Remove the mold. Drizzle spicy mayo on top and sprinkle with sesame seeds and fresh herbs for garnish. Serve immediately.