First, start defrosting the shrimp according to the package.
Then prepare the sushi rice by rinsing the rice in a strainer a few times then combine with the water in a sauce pan.
Turn to medium high heat and bring to a boil, then reduce the heat and cover the saucepan.
Cook for another 15-20 minutes on low until all of the water is absorbed and the rice is tender.
Once it's cooked, set aside to cool. In a small bowl combine the vinegar, sugar, and salt.
After the rice has cooled a bit, stir well to incorporate the vinegar mixture into the rice.
The shrimp should be defrosted now, dice into bite sized pieces.
To assemble the bowls, add a scoop of sushi rice, top with diced cucubmer, avocado, and the diced shrimp.
In a small bowl whisk together the mayo, sriacha, and soy sauce. Drizzle on top of the bowls.
Top with sesame seeds, a sprinkle of the fried onions, and green onions.
Serve with the seasweed snacks either crumbled on top or scoop your bowl into a sheet of the seaweed and enjoy!