Start making the sushi rice by rinsing the rice well in cold water 3 times, draining it after each rinse until the water runs clear. This step is really important to get the excess starch off the grains of rice that can cause sushi rice to be gummy.

Place the rinsed rice into a medium sized saucepan and cover with 1 1/2 cups water. Bring the rice to a boil, then lower the heat to a bare simmer and cover the pan with a lid. Cook until all the water has absorbed and the rice is just tender, about 20 minutes.

While the rice is cooking, prepare the sauce for the shrimp by mixing together the honey, soy sauce, and rice wine vinegar, set the mixture aside.

Prepare the sushi toppings, starting with the cucumber, cut off both ends and slice it in half lengthwise. Lay each half flat side down and cut into thin half moon slices. Then thinly slice the avocado and peel and dice the mango. Set all the toppings aside.

When the rice is done, drizzle the honey and rice wine vinegar over the surface and sprinkle with the sea salt. Using a spatula, carefully fold in mixing just enough to distribute the ingredients. Set the sushi rice aside while you finish the recipe.

Preheat a 9″ cast iron skillet over medium high heat. When the pan is hot, add the avocado oil and shrimp. Cook without turning for about 2 minutes or until the shrimp are halfway cooked. Then add the garlic to the pan and turn the shrimp over to cook another 1-2 minutes or until almost done. Next add the sauce the pan and let the sauce simmer around the shrimp for about 30 seconds, or until the shrimp are just done.

Remove the pan from the heat and serve the sriracha shrimp, sushi rice, and toppings together.