Rinse sushi rice under cold water until the water runs clear. In a pot, combine rice and water, boil and then simmer for 15 minutes. Let sit for 10 minutes covered.

Heat oil in a skillet. Add shrimp and sauté for 2-3 minutes until pink. Mix with mayonnaise after slightly cooling.

Slice vegetables like cucumber and avocado into thin strips.

Layer sushi rice, shrimp mixture, and vegetables in a small bowl or plate. Optionally add nori between layers.

Assemble the stacks on a platter and drizzle with spicy mayo or sriracha before serving.