Start by making your sushi rice. Follow the directions on the back of the package. While the sushi rice is cooking, start cooking your shrimp by placing it in a pot of boiling water. Cook until the meat is pink, then drain, chop into bite-size pieces, and set aside until ready to use.
Next, make your dressing. Place the avocado mayo, sriracha, lime juice, and liquid aminos in a bowl and whisk together. To assemble, use a square or round cookie cutter and spray the inside with avocado oil or wipe it down with olive oil.
Place on a plate and spoon in your rice mixture, followed by slices of cucumber, then slices of avocado.
Top with chopped shrimp and drizzle with poke dressing. Lift the cookie cutter off of the mixture to reveal a beautifully curated poke stack. Sprinke with sesame seeds and cilanto. Enjoy!
