Shrimp sushi bowl

Pat the cleaned shrimp completely dry. Add two teaspoons spicy sesame oil, one teaspoon soy sauce and the spices, then a little mayo and sriracha; mix until coated and refrigerate until cooking.

Mix mayo and sriracha for the spicy mayo, more sriracha for more heat; set aside.

Bring 1 1/4 cups water to a boil over medium-high heat in a pan; add one cup rinsed rice and mix.

Reduce to the lowest setting, cover and cook 15 to 20 minutes or until the water has evaporated; it was done at 10 minutes.

Turn off and let cool about 10 minutes.

Dissolve 2 1/2 teaspoons sugar and 3/4 teaspoon salt in 2 1/2 teaspoons hot rice vinegar.

Transfer the rice to a bowl and pour in the vinegar mixture in parts, mixing gently so the rice does not get mushy.

Melt a little butter in a skillet over medium-high heat; add the shrimp in a single layer and cook two to three minutes, flipping after a minute, until fully cooked.

Layer rice in bowls; add cucumber slices, jalapenos, carrots, shrimp, avocado and seaweed; drizzle with spicy mayo and add salsa negra.