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Preheat oven to 400℉.
Cook rice until cooked through (about 20 minutes).
Strain and add to a medium bowl along with the rice wine vinegar and sugar.
Spray donut molds with nonstick spray or brush oil into each cavity. Press rice into each mold filling packing them in tightly. Wetting your hands helps to keep the rice from sticking. You should get about 6 donuts.
Place on the bottom rack for about 20-25 minutes. Remove when the edges are brown. They should be firm when you remove them! (If they are not firm enough, bake for another 5 minutes or so!)
In the meantime, dice shrimp up and add to a medium bowl along with the mayo, sriracha, sesame oil, rice wine vinegar and most of the chopped scallions. (Leave some for toppings.) Mix well. Set Aside.
Now we're ready to assemble! Remove your rice donuts from the pan. *You may need to use a knife to loosen the edges. If the bottom of the rice is not golden brown, place back in the oven longer.
Place donuts on a plate (brown side down). Add a layer of avocado followed by a layer of the spicy shrimp mixture.Finally, top with sesame seeds and scallions. Enjoy!