First make the sushi rice:
Place rice in a mesh sieve and rinse until water runs clear, then place in a rice cooker with vegetable oil. Stir.
When the rice is done, transfer to a bowl, then cover and let it stand for 5 minutes.
In a small bowl mix together rice wine vinegar and sugar then slowly pour over the rice a little at a time while stirring with a spoon. Cover and let it sit for about 10 minutes.
Next, cook the shrimp:
Sprinkle shrimp with salt, pepper and chili powder, then quickly pan fry them in vegetable oil, about 1-2 minutes on each side.
Prepare the dressing:
In a small bowl mix together sour cream, sriracha and sugar.
To assemble the sushi bowl: Place ½ the rice in each bowl, top with avocado slices, shrimp, carrots and cucumber. Place a few nori strips among the carrots.
Finally, sprinkle everything with black and white sesame seeds and then drizzle with the sriracha dressing.
* I enjoyed the other half of the avocado with the leftover sriracha dressing and some sesame seeds.