Rinse sushi rice under cold running water until the water runs clear. Cook according to package instructions, usually around 20 minutes, then mix in sushi rice seasoning and allow to cool for 20 minutes.

Slice half an avocado into strips and shred the crab meat into bite-sized pieces. Cook frozen tempura shrimp according to package instructions.

Wet hands in water to prevent sticking. Mold a handful of sushi rice into a ball and place it on a nori sheet, leaving an inch uncovered at one edge.

Layer on sliced avocado, shredded crab, and crispy tempura shrimp on the nori. Roll tightly using a bamboo sushi mat, sealing with the wet edge.

Slice the roll into 6-8 pieces with a sharp knife, cleaning the knife with a damp cloth between cuts for cleaner edges.

Arrange sushi on a plate, drizzle with spicy mayo and teriyaki sauce, and optionally sprinkle with sesame seeds and green onions. Serve fresh.