Rinse the short-grain rice under cold water until the rinsing water runs clear.

Combine the rice and water in a rice cooker or pot and cook according to your rice cover’s instructions or bring it to a boil on the stove. Reduce to low heat, cover, and simmer for 15–20 minutes, until the rice is tender and water is absorbed.

In a small bowl, whisk together rice vinegar, sugar, and salt until dissolved.

Once the rice is cooked, transfer it to a large bowl. Drizzle the vinegar mixture over the rice and gently fold it in using a paddle or spatula. Let the seasoned rice cool to room temperature.

In another bowl, combine the cooked shrimp with mayonnaise and sriracha, mixing until the shrimp are well coated.

Using individual molds or small bowls, layer the seasoned rice, pressing down gently to compact.

Add a layer of diced avocado, then the diced cucumber, topped with the spicy shrimp mixture.

Apply light pressure on the molds to set the stacks and carefully remove them to reveal your beautiful sushi stacks.

Garnish with furikake and a drizzle of fresh lime juice before serving.