Rinse sushi rice under cold water until the water runs clear. Cook rice according to package instructions. Once cooked, fold in rice vinegar and allow it to cool to room temperature.

In a skillet over medium-high heat, add oil and cook shrimp until pink and opaque, about 2-3 minutes per side. Remove from heat and toss shrimp with spicy mayo.

Slice the avocado and cucumber into thin rounds or strips for layering.

Using a serving ring or mold, layer sushi rice, spicy shrimp, cucumber, and avocado. Repeat layers to desired height.

Lift the ring to reveal stacks. Drizzle with spicy mayo and add seaweed sheets. Serve with soy sauce and pickled ginger.