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**1. Prepare Sushi Rice:** Rinse the sushi rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 1 1/4 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes.
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**2. Season Sushi Rice:** In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large, shallow dish or bowl. Pour the seasoning mixture over the hot rice and gently fold with a spatula until evenly coated. Let cool to room temperature, fanning occasionally to help it cool and achieve a glossy texture.
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**3. Cook Tempura Shrimp:** Preheat your oven or air fryer according to package directions for the frozen tempura shrimp (typically 400°F/200°C for 10-12 minutes). Cook until golden brown and crispy. If shallow frying, heat about 1/2 inch of oil in a skillet over medium-high heat and fry shrimp for 2-3 minutes per side until golden and cooked through. Drain on a paper towel-lined plate.
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**4. Prepare Spicy Mayo:** In a small bowl, combine the mayonnaise, Sriracha, sesame oil, and lime juice. Whisk until smooth. Taste and adjust Sriracha for desired spice level.
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**5. Assemble the Rolls:** Lay a bamboo sushi mat (if using, cover with plastic wrap for easier cleanup) on a clean surface. Place one sheet of nori, shiny side down, on the mat. Moisten your hands with water to prevent sticking, then gently spread about 3/4 to 1 cup of seasoned sushi rice evenly over the nori, leaving about a 1-inch border at the top edge of the sheet. Sprinkle with toasted sesame seeds if desired.
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**6. Add Fillings:** Carefully flip the nori sheet over so the rice is now facing down on the bamboo mat. Arrange 2-3 pieces of cooked tempura shrimp, a few slices of avocado, and a small pile of julienned cucumber horizontally across the bottom edge of the nori (the side closest to you). Drizzle generously with spicy mayo.
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**7. Roll the Sushi:** Using the bamboo mat, lift the edge closest to you and begin to roll tightly, pressing down gently to form a cylinder. Once rolled, use the mat to gently squeeze and shape the roll, ensuring it's compact. Repeat with remaining nori and fillings.
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**8. Slice and Serve:** With a sharp, wet knife (wetting helps prevent sticking), slice each roll into 8-10 pieces. Arrange on a serving platter. Drizzle with extra spicy mayo and serve immediately with optional soy sauce.
