Wash sushi rice until the water runs clear. Bring water and rice to a boil then reduce to a simmer cover and cook for about 15 minutes.

Season shrimp with onion powder, soy sauce, white pepper. Sear in a skillet until cooked then remove from the pan. Chop shrimp into bite sized pieces.

Add the shrimp to a bowl, add kewpie mayo, Sriracha, soy sauce, green onions, and panko. Mix until well combined.

Season rice with rice vinegar, sugar and salt. Mix well. And allow rice to cool to room temp.

Chop and prepare cucumber and avocado.

To a flat surface lay down sushi mat or place mat. Then place a layer of plastic wrap. With wet hands, spread out ⅓ cup of sushi rice on a sheet of nori (use more if needed). Sprinkle with sesame seeds, if desired.

Flip nori over on a sheet of plastic wrap so the side with rice is facing the plastic wrap. Add a cucumber, 2 spoonfuls of spicy shrimp mix and 2 avocado slices ¼ from the top of the nori, then roll and tuck tightly making everything sealed.If using a sushi making kit, use according to the instructions.

Keep rolling and tucking until it’s sealed. Using a wet knife, slice the sushi into even sized pieces. Drizzle with eel sauce, Spicy mayo and Sriracha. Top with more green onions, if desired and Enjoy!