Make the rice per instructions. Set aside to cool.
When the rice has cooled, add the rice vinegar and season with sea salt, to taste. Mix well.
Spoon the rice into serving bowls.
Add the baby shrimp, crumbled dry seaweed, avocado, and cucumber to the top of the rice.
Sprinkle the top of each rice bowl with toasted sesame seeds.
Serve with soy sauce and sriracha (or wasabi & pickled ginger if you have it!).
Serve and enjoy.