Rinse sushi rice under cold water until clear. Combine rice and water in a cooker or saucepan. Bring to boil, simmer for 15 minutes until absorbed and tender. Fluff and set aside.

In a bowl, mix rice vinegar, sugar, and salt until dissolved. Pour over warm rice and gently fold to combine.

Wash cucumber and slice into thin strips. Cut avocado, remove pit, scoop flesh, and dice just before serving.

In each bowl, add seasoned sushi rice, layer cucumber strips and avocado, then top with protein of choice.

Drizzle soy sauce and sriracha over the assembled bowls.

Serve immediately for best flavor and texture, garnishing with sesame seeds and nori strips.