Begin by rinsing sushi rice under cold water until the water runs clear, then cook it according to package instructions, usually about 20 minutes.

Once cooked, transfer the rice to a bowl and gently fold in a mixture of rice vinegar, white sugar, and a pinch of salt until they dissolve.

Chop cooked shrimp into small pieces, mix with Kewpie mayo, sriracha, and chopped green onions until combined.

Lay out half a nori sheet shiny side down on a flat surface. Spread sushi rice leaving a 1-inch border.

Layer julienned cucumber, avocado, carrot, and spicy shrimp mixture over the rice.

Roll the nori over the fillings to form a cone shape, sealing with a dab of water if necessary.

Repeat the process and serve the hand rolls sprinkled with black sesame seeds on a platter.