1-First, prepare your mise en place by cooking the sushi rice: rinse 2 cups of sushi rice until the water runs clear, then boil it with 2 cups of water. Simmer covered for 15 minutes, turn off the heat, and let it sit for 10 minutes. Mix in 3 tablespoons of mirin, 2 teaspoons of sugar, and 3/4 teaspoon of salt by warming the mirin first and gently folding it into the rice.

2-Second, while the rice cools, handle the shrimp: boil 1 lb of peeled and deveined shrimp in boiling water for 1-2 minutes until just cooked, then drain and chop into 1/2-inch pieces. Whisk together the sauce using 1/3 cup mayo, 2 tablespoons sweet chili sauce, 2 teaspoons sriracha, juice of 1/2 lime, and a pinch of salt; toss the shrimp with half of this sauce. Third, prep your veggies: thinly slice 1 cucumber and toss with mirin, julienne 1 large carrot, chop 1/2 bunch of green onions, and cube 1 avocado just before assembly to keep it fresh.

4-Fourth, mix the remaining sauce if needed and gather all components.

5-Fifth, assemble the bowls by layering the sushi rice at the bottom, then adding the sauced shrimp, cubed avocado, julienned carrot, sliced cucumber, 1 cup of shelled edamame tossed with toasted sesame oil and salt, crispy fried onions, crushed peanuts, chopped green onions, sesame seeds, and extra sauce.

6-Sixth, serve immediately for the best taste, adjusting for dietary preferences like using tofu instead of shrimp.