Rinse sushi rice under cold water until water runs clear, then cook according to package directions. Fold in 2 tablespoons rice vinegar, 1 tablespoon sugar, and ½ teaspoon salt until well combined.

Toss shrimp with sriracha in a medium bowl and let marinate at room temperature for 15-20 minutes.

Mash avocados with a pinch of salt and lime juice until creamy yet slightly chunky.

In a 3-inch stainless steel ring mold, layer sushi rice, mashed avocado, marinated shrimp, and mango salsa tightly, repeating until the top.

Lift the ring mold to reveal layered stacks and place on serving platter.

Drizzle with eel sauce or spicy mayo before serving. Enjoy the vibrant presentation!