Rinse the sushi rice under cold water until the water runs clear and then cook according to package instructions.

In a medium skillet, heat oil and sauté shrimp until bright pink and opaque, drizzle with spicy mayo.

Slice the cucumber into thin strips and halve the avocado, creating even slices.

Start assembling the stacks with a layer of sushi rice, followed by shrimp, cucumber, and avocado.

Repeat layering until desired height is achieved, ensuring to pack layers gently.

Drizzle additional spicy mayo and garnish with sesame seeds or cucumber slices before serving.