Rinse sushi rice under cold water until the liquid runs clear, then boil with water for 15-20 minutes. Let it rest covered for 10 minutes.

Mix rice vinegar, sugar, and salt in a saucepan until dissolved. Fold into cooked sushi rice without mashing, and cover with a damp cloth.

Prepare shrimp tempura by dredging shrimp in flour, dip in tempura batter, and fry in preheated oil for 2-3 minutes until golden brown.

Place a nori sheet on a bamboo mat, spread sushi rice over it, layer cucumber, avocado, and shrimp tempura, then roll tightly.

Wet a sharp knife and slice the roll into 6-8 equal pieces. Serve with soy sauce, pickled ginger, and sriracha mayo.