In a medium saucepan, combine the sushi rice and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the water is absorbed and the rice is tender.

Spread the hot rice onto a greased baking sheet and chill in the refrigerator for 30 minutes.

Preheat the broiler.

Spray the rice with olive oil and broil till crispy and golden. About 5 minutes.

Dice the shrimps very well and add in the mayo and siracha sauce. Mix well.

Top the rice with the shrimp mixture and sprinkle with sesame seeds and avocado slices!