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Start with 1 lb wild shrimp, peeled and deveined. Pat dry and season with 1 tsp avocado oil, salt, pepper, 1 tsp paprika, 1 tsp onion powder, and 1 tsp oregano.
Sear in a hot pan for 60–90 seconds per side until just cooked through.
Make your rice of choice. I stirred in 2–3 tbsp rice vinegar and ½ tsp powdered monk fruit to give it that sushi rice flavor.
Slice a large English cucumber in half and scoop out the middle.
Spoon in the rice, top with ⅓ to ½ diced avocado, 4–5 shrimp, and sliced jalapeño.
Drizzle with spicy mayo. I used the Spicy Yum Yum Sauce from pg. 201 of my cookbook, but a quick version is: ½ to 1 cup mayo, 1 tbsp sriracha, ½ tbsp gochujang, 1 tbsp rice vinegar, 1 tsp monk fruit or sugar, 2 tsp garlic powder, a splash of mirin and cayenne, and salt to taste.
Finish with everything bagel seasoning and a little soy sauce, or furikake perpas, and anything else you like.